Lamb Kebabs

August 9, 2012 By Leave a Comment

Ingredients
2 lamb fillets organic
1/2 tsp fennel seeds
1 inch piece ginger grated
1 bay leaf, 1 inch cinnamon stick
1 tsp coriander seeds
1 tsp garam masala
2 tsp lemon juice
1 tsp ground turmeric
1 tbs extra virgin olive oil
6 fresh basil leaves

Method
Place all of the dry spices into a food processor and grind.
Place lemon juice and oil in a bowl, add dry ingredients and mix.
Cut lamb into cubes of equal size and with the spice mix and set aside for 1 hour in the
fridge.
Remove from fridge and place lamb on skewers on a rectangular baking sheet and cook
in a 200°C oven for 15-20 minutes
Serve with fresh green salad.

Filed Under: Weight Loss & Nutrition Tagged With: , , , , , ,
You are here: Home / Archives for Kat

Paleo Chocolate and Coconut Mud Cake

August 6, 2012 By 1 Comment

Most of us loooove chocolate and just can’t live without it. To treat ourselves every now
and then is a must. Remember it is a treat so please consume in moderation and enjoy
every bit.

I found this recipe on Paleo Australia’s Facebook Page…. Thank you!

Ingredients for the cake
(servs 6-8)

65g unsalted butter – organic if possible
185g dark chocolate – best choice 85% cocoa but this is flexible
¼ cup walnuts
¼ cup hazelnuts
¼ cup moist coconut flakes or desiccated coconut – organic if possible
¼ cup coconut flour
1 tbsp almond milk – soy, cow, rice or any other nut milk can be substituted
2 eggs – organic and free-range if possible
1½ tbsp honey- good quality
1 tbsp raw cacao powder – good quality cocoa powder can be substituted
½ tsp baking powder

Ingredients for the chocolate icing
¼ cup honey
2 ripe avocadoes
1 teaspoon vanilla extract
¼ cup raw cacao powder – good quality cocoa powder can be substituted

Preheat oven to 160C.
Lightly grease a 20cm round cake tin and line with baking paper.

Roughly cube the butter and break up the chocolate into small pieces. Pop into a bowl
and place over a saucepan of simmering water. Allow to melt, stirring every so often,
until smooth and glossy. Once melted, remove from the boil from the heat and set aside
to cool slightly.

In the bowl of a food processor, place the walnuts, hazelnuts, coconut and cacao powder
and blitz to small crumbs.

Add the nut mixture to the melted chocolate along with the honey, coconut flour, baking
powder and milk and whisk to combine.

Add the eggs, one at a time, whisking well after each addition. Pour the mixture into the
cake tin and pop into the oven to bake for 40-45 minutes or until a skewer is inserted into
the cake and comes out clean.

Remove from oven and allow to cool completely on a wire rack.
While the cake is cooling, prepare the icing.

For the frosting, combine the honey, avocado, vanilla and cacao – in that order – in a
blender and blend until smooth and creamy.

Spoon into a bowl and pop into the fridge until you are ready to ice the cake – to loosen
up the mixture add a little water if needed.

Serve cake topped with icing – and any fresh fruits

Yummy

Filed Under: Weight Loss & Nutrition Tagged With: , , , , , , ,
You are here: Home / Archives for Kat

Thai Spiced Fish Parcels

July 30, 2012 By 2 Comments

An easy, fast and super tasty dinner.

Thai Spiced Fish Parcels

Ingredients
2 x 10cm sticks of fresh lemon grass
1/2 cup chopped fresh coriander
1cm piece fresh ginger, grated finely
4 spring onions, sliced thinly
2 fresh small red chillies, chopped finely (optional)
4 firm white fish fillets
1 lime or lemon, sliced thinly
1 tablespoon olive oil

Cooking Method
1. Trim lemon grass and cut each piece in half lengthways
2. Combine coriander, ginger, onion and chilli in a small bowl
3. Cut 4 sheets of foil large enough to completely enclose the fish
4. Place 1 lemon grass piece on each piece of foil and place fish on top of it, then divide
coriander mixture across the top of the fish and drizzle with olive oil
5. Fold the foil around the fish to enclose it completely
6. Place parcels in a single level steamer and steam covered for 15-20 minutes or cook in
the oven at 180°C for the same amount of time.
7. Remove from the foil before serving and discard the lemon grass
8. Chop up any variety of a salad and vegetables you like and serve on the side.

Filed Under: Weight Loss & Nutrition Tagged With: , , , , , ,
You are here: Home / Archives for Kat

Asparagus Eggs Benedict

July 26, 2012 By 1 Comment

It’s Sunday and time for a lazy breakfast with my beautiful man in our favourite café. My
eyes ALWAYS end up looking at Egg Benedicts as they are my favourite for a Sunday
breakfast. But with the English muffin and the buttery and sugary Hollandaise sauce it’s
off the list……

I looked around for a recipe for me to substitute my cravings and I found this. Asparagus
instead of the bread and a healthier version of Hollandaise sauce that’s still is tasty. If you
need more protein put a side of smoked salmon or bacon on your plate.

YUMMY!

Ingredients
(serve 2)
8-10 asparagus spears (boiled)
4 poached eggs

Sauce
3 egg yolks
3 tbsp olive oil
2 tbsp hot water
1 tbsp fresh lemon juice
pinch sea salt
few dashes cayenne

Method
First, drop the asparagus in some boiling water and cook for 4 minutes or until just
soft. Place cooked asparagus on the plate you are going to use to serve breakfast. Place
poached eggs on top of the asparagus (If you don’t know how to poach eggs click on the
link, it’s not as hard as you think).

Method Sauce
Get a small saucepan going with water and bring it to a boil.

In a medium metal bowl add your egg yolks. Whisk until eggs lighten in colour, about 1
minute or so.

Add in the olive oil in a steady stream and whisk.

Add in the water, lemon juice, salt, and cayenne pepper and whisk yourself crazy!
Place the bowl over the pan with the boiling water and continue to whisk for another 1-2
minutes until thickened.

You’ll know the sauce is ready when you can draw a clear line with the whisk across the
bowl or when the sauce is thick enough to coat the back of a spoon. It thickens quickly.

Filed Under: Weight Loss & Nutrition Tagged With: , , , , , , ,
You are here: Home / Archives for Kat

Simple Paleo Beef Casserole

July 23, 2012 By Leave a Comment

It is winter and that means yummy Casseroles. Try this easy, tasty recipe. If you want to
mix up the flavors just use different vegetables.

Simple Paleo Beef Casserole
(Serves 4-6)

Ingredients
2 tbsp olive oil
1.5kg diced beef chuck or blade steak
2 large onions – cut into thin wedges
2 leeks – white part only, sliced
2 garlic cloves – crushed
4 sticks celery – trimmed, sliced
2 large carrots – peeled, cut into 3cm piece
2 x 425g cans diced tomatoes (make sure your tinned food has no added sugar or
additives)
1/4 cup red wine
1 cup beef stock

Cooking Method
1. Heat 1 tablespoon oil in a large saucepan over high heat
2. Cook beef in 4 batches, stirring until browned, then transfer to a plate
3. Reduce heat to medium and add remaining oil, onions, leeks, garlic, celery and carrots
to pan
4. Cook, stirring often, for 5 minutes
5. Return beef to pan with tomatoes, wine and stock
6. Bring to the boil, and then reduce heat to low and simmer, covered for 1 hour.
7. Uncover and simmer gently, stirring occasionally for 30 minutes or until beef is tender.
8. Serve with a side salad

Filed Under: Weight Loss & Nutrition Tagged With: , , , , , ,
You are here: Home / Archives for Kat

Blackened lime snapper with white bean tabbouleh

July 16, 2012 By 2 Comments

Ingredients
serves 4

400g canned cannellini beans, rinsed, drained
1 bunch flat-leaf parsley, leaves roughly chopped
1/2 bunch mint, leaves roughly chopped
3 tomatoes, chopped
1 long red chilli, thinly sliced
2 tbsp olive oil
1/2 cup (125ml) lime juice (from 2-3 limes)
2 tsp ground coriander
4 x 180g skinless snapper fillets

Method

To make the white bean tabbouleh, place the beans in a small saucepan over low heat and cook for 5 minutes until heated through. Combine the beans in a bowl with the parsley, mint, tomatoes and chilli. Add half the olive oil and 2 tablespoons of the lime juice. Toss to combine.

Meanwhile, place the remaining lime juice in a bowl with the ground coriander and stir to combine. Add the snapper fillets and turn to coat.

Heat a large frypan over medium-high heat and add the remaining tablespoon of olive oil. When hot, add the snapper and cook for 5 minutes on each side or until blackened and just cooked through.

Enjoy!

Filed Under: Weight Loss & Nutrition Tagged With: , , , , , ,
You are here: Home / Archives for Kat

Berry and Nut Muesli Slice

July 12, 2012 By 1 Comment

When I look at my clients’ food journals my heart sinks when I read that they had 1-4
muesli bars in a day. I always ask why and the answer is the same. “I didn’t realise how
much sugar there is in a bar, what a shame because it is sooooo convenient”. Try this
much healthier Berry and Nut Muesli Slice. Just remember to bring it with you.

Berry and Nut Muesli Slice
(makes 12-15 slices)

Ingredients
2 cups almond flour
½ tsp baking soda
¼ cup goji berries
8 drops liquid stevia
½ cup mixed seeds, pumpkin, sunflower, sesame
¼ cup pistachios roughly chopped
¼ cup dried apricots, cut into 2.5 cm pieces
Pinch sea salt
1 large egg

Method
Heat oven to 180° C and line a baking sheet with baking paper.
Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl
In a separate bowl beat egg and add liquid stevia. Mix wet ingredients into dry and
form the mixture into a dough with hands.
Shape dough into a rectangular shape about 2 cms thick.
Cut dough into slices and bake for 15 mins.

Filed Under: Weight Loss & Nutrition Tagged With: , , , , , ,
You are here: Home / Archives for Kat

Broccoli Soup

July 9, 2012 By 1 Comment

Broccoli Soup
(Serves 4)

Ingredients
2 broccoli, heads and stems roughly chopped
2 tbsp coconut oil – melted
2 cups homemade or good quality vegetable stock
2 garlic cloves
1 onion chopped
2 sticks celery chopped
Sea salt to taste
1 handful fresh mint
1 handful fresh parsley
¼ cup coconut milk
Handful of slithered almonds to garnish

Method
In a large heavy bottom saucepan place coconut oil, heat and add garlic and onion and
cook until translucent.
Throw in chopped celery and cook through, add the broccoli including stems and pour in
stock.
Bring to boil, reduce heat and add seasoning and herbs and simmer for 15 minutes and
then stir in coconut milk.
Place in blender and blend together until smooth and return to pan if it needs reheating.
Garnish with slithered almonds.
Add some cooked chopped chicken, beef or pork for your protein.

Filed Under: Weight Loss & Nutrition Tagged With: , , , , ,
You are here: Home / Archives for Kat

Chicken, celery, green bean and almond stir-fry

July 2, 2012 By 1 Comment

In a hurry?…. Make sure you have the ingredients at home and your dinner will be done in less then 20 minutes!

Ingredients
serves 4

1 tbsp olive oil
500g chicken breast fillets, cut into strips
2 tbsp Chinese black vinegar
2 tbsp gluten-free tamari
1-2 tsp sambal oelek
1 white onion, cut into thin wedges
6 celery stalks, trimmed, thinly sliced on the diagonal
250g green beans, topped, cut into 4cm lengths
1/4 cup (40g) raw almonds
3 cups cauliflower rice, to serve

Method
Heat half the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in batches, for 1-2 minutes, until golden.

Stir vinegar, tamari, sambal and a small bowl, and then set aside.

Return the wok to high heat and heat remaining oil. Add onion and stir-fry for 1 minute.

Add celery and beans, and stir-fry for 1-2 minutes, until just tender.

Return chicken to wok with vinegar mixture and nuts. Stir-fry for 2-3 minutes, until the chicken is cooked through and coated in the sauce. Serve with cauliflower rice.

Filed Under: Weight Loss & Nutrition Tagged With: , , , , ,
You are here: Home / Archives for Kat

Mediterranean chicken casserole

June 28, 2012 By 2 Comments

The winter is here and it’s time to start using your casserole dish again.

Ingredients
serves 4

2 tsp olive oil
8 chicken legs (grass fed)
1 large brown onion, halved, thinly sliced
3 celery sticks, trimmed, cut into 2cm-thick slices
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
2 x 400g cans diced Italian tomatoes
½ cup chicken stock
150g (1 cup) broad beans, thawed, peeled
1 tbsp fresh thyme leaves
Freshly ground black pepper

Method
Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.

Add onion and celery to the frying pan and cook, stirring for 5 minutes or until soft. Add garlic and mushroom and cook, stirring for 2 minutes or until mushrooms are tender. Add tomato and stock and bring to the boil. Remove from heat. Add to casserole dish with the chicken.

Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender.

Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.

Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with cauliflower mash.

Filed Under: Weight Loss & Nutrition Tagged With: , , , , , , , ,
You are here: Home / Archives for Kat
« Older Posts