Roasted Jap Pumpkin

Now the cooler weather is here, it’s time to get into those winter vegies again and this recipe is delicious!
You can cook them skins on or off – you choose. 

Ingredients (serves 4):
1 medium jap pumpkin
2 tablespoons coconut oil, melted
salt
Freshly ground black pepper

Method:
Pre-heat the oven to 200 C, rinse the pumpkin under running water, and dry it.
If you’d like your pumpkin peeled do it before deseeding the pumpkin and cutting it into
thin wedges. Toss the pumpkin in coconut oil, salt and pepper, place them on a foil lined
baking tray without layering over overlapping and place them in the oven for approx
30 mins, turning them at the halfway mark.
The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.

The Good Oil

What oils are healthy? What oils should I avoid? What oils should I cook with?  I encounter questions about oils time and time again and like many things that warrant a blog post, there’s many factors that need to be considered when deciding on what oil is best for what occasion. What are you using the oil for? How much of what fats are in the oil? What about taste?

All oils are made of a combination of different fats. The different fats, saturated, monounsaturated and polyunsaturated fats, all have different properties and different oils contain different quantities of each. Let’s start off with some advice for cooking.

High Heat Cooking – For example Stir Fry’s and or skillet cooking.  For this you want an oil high in saturated fat. The reason is that saturated fats are more stable at high heats and are not as prone to oxidisation as poly unsaturated fats.  Examples of oils which stand up well to high heat cooking include Coconut Oil, lard and bacon fat.  For dishes that are cooked under high heat that have strong flavours, i.e. a stir fry with chili, garlic, soy, herbs,  I find coconut oil a good choice though for plainer dishes, such as a steak, I find the coconut flavour a little invasive and prefer to use bacon fat in that situation purely from a taste perspective.

The oxidisation of oils causes the production of harmful free radicals which are a cause of oxidative stress and contribute to degenerative diseases and aging. Choosing your cooking oils wisely will help you to avoid unnecessary exposure to these nasties.

 

 

What about Olive Oil – The most consumed oil in Australia and mainstay of the mediterranean diet. It is estimated that Australian consumption of Olive Oil was approximately 40000 tonnes in the last decade. It is of the few oils where there seems to be consensus among nutritionists, Paleo enthusists, doctors and the mainstream meadia that this oil is good for you.  A high quality cold pressed, extra virgin olive oil will stand up to low /moderate heat cooking contrary to the common belief it shouldn’t be heated.  I believe it is best used as a dressing for salads or a splash on a dish just prior to serving.  Like olive oil, avacado oil is also high in monounsatured fat (a good fat) and makes for a good dressing choice and a good change up for flavour.

Avoid vegetable oils completely due to their high Omega 6 fatty acid (a of polyunsaturated fat) content which promotes systemic inflammation.

Nut and seed oils are generally also high in Polyunsaturated Omega 6 Fatty acids and should therefor be used sparingly.  These can be very tasty and can add some really distinctive flavours to dishes so they are best used in small amounts occasionally to add an interesting flavour to a meal.

Please post any questions you may have to comments?

Roasted Capsicums with Balsamic Vinegar and Olive Oil

These are a great food to serve on the side, have as part of a snack, put in a salad and are super easy to make!

Ingredients:
Capsicums of your choice – red and yellow are better as they are sweeter, but it’s up to you.
Balsamic Vinegar
Olive Oil
You’ll also need a gas burner stove – this doesn’t work with electric.

Method:
Place your capsicums on the burners and turn them up to high. Turn the capsicums using tongs until they are completely charred.
The skin needs to be charred all over for the skin to peel off completely.
Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap for about an hour. This helps them to
cool down and also steams them making the skin easier to peel off.
When you’re ready, rub the skins off of the capsicums, de-seed and de-rib and slice.  Then toss in a little balsamic, olive oil, salt and pepper.
They will keep for a bout a week in the fridge.

Paleo Cottage Pie

With this recipe you can change the flavours of the meat base to suit your taste and to keep some variety. It can be different every time.

Ingredients:
500g lean minced beef or lamb
1 brown onion finely diced
1 clove garlic, crushed
your choice of veg – mushrooms, capsicum, grated carrot, kidney beans, peas
1 mild red chilli, finely chopped (optional)
1 small tub of tomato paste
herbs and seasoning of your choice
1-2 large sweet potatoes
1 handful of grated cheese (optional)

Method:
Chop the sweet potato into cubes and either steam or boil until soft.  Meanwhile, in a large oven proof pan, heat some olive oil
on medium heat and cook the onions until soft. Add the garlic, mushrooms and capsicum (for example) and cook until these are also
soft.  Add the meat and cook until browned, then add in the tomato paste and stir through along with any herbs and seasonings of your choice.
If you are using something like kidney beans add them now and stir through. If the mixture seems a little too thick just add a little water.
Pre-heat your oven to 180 degrees C. Keep the meat sauce simmering gently while you make the sweet potato.

Stir through the handful of  cheese into the mashed sweet potato.  Turn the meat sauce off and top evenly with the sweet potato. Bake in the oven for 15-20 minutes or until
topping is slightly crunch and golden.

7 Ways To Make Healthy Eating Easier

Eating healthy is easier than you think and gets easier the longer you do it. Here’s 7 tips to make eating healthy easier for you!

1) Shop at the same time each week: It’s hard to eat healthy foods if you don’t have them available in your house. Dedicating a set time once or twice per week to shop for food is the best way to ensure this happens. Write it in your diary, the hour you spend shopping each week is the most important time of the week for your health!! Planning your meals in advance and using this to formulate a shopping list is crucial. Allow your shopping list to  evolve over time as you tune in to how much and what  food you need each week.

 

2) Cook twice as much as you need: If it’s just you and your partner, cook for 4 and serve up two serves to be enjoyed straight away and put 2 serves in a container to be re heated on a night when you are more pressed for time. I find this works great for stews, soups, casseroles and curries that don’t lose moisture on re heating.

 

3) Harness the power of the container: Arm yourself with a fleet of trusty containers of various shapes and sizes for snacks. These will enable you to take your healthy eating anywhere and everywhere. I’m a sport tragic and for Swans home games my wife and I bring a monster container for our trusty rocket, bacon, chicken, pine nut and sweet potato salad, complete with a little jar of salad dressing and 2 forks! There’s a container for every occasion. Small ones for snacks, bigger ones for dinners to re heat, some jars for salad dressings and sauces.

4) Get breakfast ready the night before: Getting everything laid out for breakfast is a great way to ensure you have it. You’ve already invested some time in getting out what you need so when you stumble out of bed the thought to skip breakfast doesn’t even cross your mind. I wake up at 5am and usually have scrambled eggs and some berries with almond flakes and coconut milk. Before I go to bed, I take my frozen berries out of the freezer and put them in a bowl to defrost over night. I have the almond flakes next to them , the spoon in the bowl, the pan on the hotplate and the mixing bowl, plate, whisk, and spatular all out and ready to go. All I have to do in the morning is turn the heat up and crack the eggs and I’m away, 5 minutes later I’m eating my cooked brekky!

5) Establish some easy ‘go to’ meals: Organisation is the key but sometimes you will get caught out. Having a quick, easy go to meal that’s quick an easy is perfect for these instances. These are the nights where take away food suddenly seems like a great idea. On nights like this ease and convenience is usually the priority. I like to keep some frozen vege’s and some minute steaks in the freezer. On a night where somethings come up and time is precious I can throw the vege’s in the microwave and the minute steak on the pan and 5 minutes later I’m eating a health dinner.

6) Use a slow cooker or crock pot: Having a hot juicy dinner that melts in your mouth without doing any prep  immediately before hand is a luxury that a slow cooker / crok pot provides! This is a Sunday favourite for me. I love to make a cooked breakfast on Sunday morning and at the same time throw a bunch of ingredients into the slow cooker to be enjoyed  8 or 10 hours later. I can then enjoy my Sunday and come home to a cooked meal. A nice little bonus cooking this way is that the cuts of meat that taste best are usually the cheapest too!

7) When all else fails don’t let your food fail with it: Make your nutrition the priority in your life it deserves to be. At the end of the day your nutrition should not only be enjoyable, but it’s one of the most important things in your life for your health, fitness, well being and of course your waistline. So while eating perfection 100% of the time shouldn’t be anyone’s goal,  when life throws some curve balls at you and things get tough and time gets precious remember to love yourself first and give your body the excellent healthy food it deserves to stay healthy lean and firing on all cylinders.

 

Crab Cakes

Ingredients (serves 4)
500g tinned crabmeat
1.5 tablespoons coconut flour, plus more for dusting the cakes
2 spring onions, finely chopped
1 large egg, lightly beaten
1/4 cup Paleo mayonnaise (see recipe posted on April 25th 2013)
Salt
Freshly ground pepper
1/4 cup coconut oil

Method:
Prepare your Paleo mayonnaise if you haven’t done so already.
Place 500g of drained canned crab meat in a large bowl. Add coconut flour, spring onions,egg, mayonnaise, salt and pepper.
Gently mix with a rubber spatula to combine the ingredients. Line a platter with parchment paper and divide the crab mixture into eight portions.
Form each one into a flat cake and place them on the parchment-lined dish. Refrigerate the cakes for 30 minutes to firm up. Once the cakes are chilled,
heat the coconut oil in a large frying pan over medium heat until shimmering…
Fill a shallow dish with coconut flour and cover each cake lightly with coconut flour, making sure to shake off any excess flour.
Fry the cakes in two batches on a medium heat for about three minutes on each side.
Remove the finished cakes to a wire rack so they don’t get soggy.
Serve the crab cakes on a bed of coleslaw with some lemon wedges.

Paleo mayonnaise

Ingredients
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup macadamia nut oil or avocado oil
Method:
Put all the ingredients except the oil in a large bowl and whisk until the yolk
thickens and the colour brightens (around 30 seconds).
Added 1/4 cup of the oil in a slow steady stream while whisking vigorously (about a minute).
Because you need to whisk vigorously, having someone else hold the bowl may help, alternatively a rubber mat to keep the
bowl in place.
After the oil is mixed in, slowly add the second 1/4 cup of oil and incorporate it the same way as the first (approx 30 seconds).
Added the last 1/4 cup of oil all at once (per the instructions) and whisk it to emulsify the mayo completely.

Thai Style Chicken Drumsticks

Ingredients (serves 6):
1 medium Spanish onion, peeled and coarsely chopped (about 1 cup)
1 cup coriander leaves and stems
1 1/4 cups basil leaves
1/4 cup mint leaves
4 tablespoons of fish sauce
3 peeled garlic cloves
zest of 1 lime
ground black pepper
2 tablespoons of apple juice
1.5kg chicken drumsticks or thighs (skin on)
Method:
Combining the onion, coriander, basil, mint, fish sauce, garlic, lime zest, black pepper
and apple juice into a blender and puree until smooth.
Place the chicken into a large zip lock bag and pour over the marinade – refrigerate over night.
Remove the chicken from the fridge about an hour before cooking.
Cook on the BBQ with the skin side down first so it goes nice and crispy, then cook for a total of about 20-25 minutes or until chicken is cooked through.

Asian Cauliflower “Fried Rice”

Ingredients (serves 4):
1 small head of cauliflower, separated in florets
3 slices of bacon, diced
2 large eggs
1-inch knob of ginger,grated
1 small onion, minced
100g of sliced mushrooms
2 scallions, thinly sliced
2 tablespoons of chopped coriander leaves
2 tablespoons of chopped basil
1 tablespoon of chopped mint
Freshly ground black pepper
Splash of Fish Sauce (not optional)

Method:
Pulse the cauliflower in a food processor until the pieces look like rice and chop the rest of the ingredients.
Tossed the bacon into a large pan over medium heat and fry until crispy.
While the bacon is cooking, whisk two eggs in a small bowl with some salt and pepper to taste.
When the bacon is done, remove from the pan.
Pour the eggs into the hot bacon grease and fry a thin egg omelette. Remove the egg from the pan, and slice it thinly,
and set it aside.
Increase the heat to medium-high heat and add the chopped onions. Once the onion softened, add in the sliced mushrooms
and stir-fried everything until the mushrooms are browned.
Add the ginger and stir it for 30 seconds, add in the cauliflower and some salt and pepper to taste.
Place a lid on the pan and lower the heat to low and cooked it covered for about 5 minutes. When the cauliflower was tender (but not too mushy),
add the herbs, and the sliced egg omelette. Add a splash on some fish sauce (optional) and top with crispy bacon bits.

Asian Meatballs

Ingredients (make 36 meatballs):
8 medium fresh shiitake mushrooms, finely chopped
1 medium shallot, finely chopped
¾ cup finely chopped sweet potato
2 tablespoons finely chopped coriander
1kg minced beef
1½ tablespoons fish sauce
2 tablespoons tomato paste
Freshly-ground black pepper
Salt to taste
2 tablespoons coconut oil

Method:
Line a baking sheet with foil, and preheat the oven to 190°C. In the meantime, finely chop the mushrooms, shallot,
sweet potato, and coriander and mix it all into a large bowl.
Add the minced beef, fish sauce, and tomato paste, and season with salt and pepper.
Thoroughly combine the ingredients but don’t overwork the meat.
Melt the coconut oil, and brush it on a foil-lined baking sheet.
Use your hands to roll out three dozen meatballs, and arrange them on the baking sheet.
Each meatball should be about 1½ inches in diameter.
Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.
Plate and serve immediately, or store in an airtight container in the fridge for up to three days.