Monday, February 23, 2015

Paleo Orange & Raspberry Friands

I love the idea of being able to enjoy the odd treat. But, traditional friands, muffins and cakes are laden with nasties that are simply more damaging than the small amount of pleasure one may believe they bring. 

However, all hope is not lost. This paleo version is definitely worth sharing. 

With no refined sugar or flour, these friands are different because they use macadamia meal rather than the traditional almond meal. The result is that lovely buttery nutty flavour you get from macadamia nuts.

Inspired by a friand recipe in Luke & Scott's Clean Living Fast Food, I made these as a test batch and they turned out so well I have made them several times since. 

Paleo Orange & Raspberry Friands
Makes 8

1/2 cup raw honey ( slightly less if you prefer less sweetness)
180g butter, melted
1 cup macadamia meal
3/4 cup coconut flour
4 free-range eggs ( organic if possible) - at room temperature
2 tbs orange zest
1 tsp fresh orange juice
8 raspberries

Preheat your oven to 200'C (180 fan-forced) and line a friand pan with 8 friand paper cases.

Combine honey, melted butter, macadamia meal, coconut flour, eggs, orange zest and juice in a bowl and mix well. 

Spoon mixture into friand cases and insert one fresh raspberry into each muffin so that it is just visible on the surface.

Bake for about 25 minutes or until a skewer inserted comes out clean.

Cool in the pan for 5 minutes.

Serve with herbal tea or espresso if desired. I like to have one on occasion with a jasmine tea.

Store in the fridge in an airtight container or freeze individual friands in aluminium foil.

Sunday, February 1, 2015

Win the Ultimate Cleaning Duo with Omo & Jif

Moving into the world of solids with a baby was an interesting experience to say the least. Not only did I have to worry about the nutritional content and variety of the food I cooked, but the experience was at times somewhat challenging. It was fine whilst Mr W. was on puree's and would happily consume whatever concoction I whizzed up, but fast forward a couple of months, introduce a strong will and a little independence and you start to get the picture. 

Did someone say food fight?

Regular food splatters and destruction ensued and so did my OCD for keeping things neat and clean. I quickly discovered I needed a laundry product that was tough on stains and could happily compete with Mr W's new found love of bolognese sauce.

As a parent you soon learn that food stains ( particularly bolognese and beetroot related) can often be the hardest to get out of their clothes. And when kids are learning to feed themselves even the best bucket bib ain't gonna cut it.

Late last year I attended a Mum & Kids Bloggers Brunch where I met a great group of fellow bloggers and their kids and discovered some fantastic new 'Mum & Kid-Friendly' products. Omo and Jif  were two such products which promised to make my life a little easier.

What I love about OMO Ultimate is that it actually works, it can remove stains that have been there for up to 48 hours and I no longer have to pre-soak. Woohoo! 

Jif has been in my house since I was a kid. I remember Mum using it. Jif Easy Lift Bathroom is as its name suggests - EASY! It's lift-action formula quickly softens and detaches dirt and soap scum so you don't have to waste time with endless scrubbing. It also leaves the surface streak free - as it should. 

Thanks to team at Unilever and The Food Mentalist you too can try these products and see for yourself just how effective they are. We are giving away the Ultimate Cleaning Pack containing :

1 x Jif Bathroom 750ml Spray (RRP $6.49) and
1 x Omo Ultimate 1L- ( RRP $12.99) ( top or front loader)

To enter tell us why you simply must try these two products. Entry is open to Australian Residents only and closes next Sunday 8 February 2015 at 12pm.

Don't forget to leave a valid email address so you can be contacted if you win.

This is a sponsored post.

Tuesday, January 27, 2015

Raw Chocolate Bounty Bars

When I made these a week or so ago, I posted a few pics of these on social media and had so many people ask for the recipe. 

So here it is. 

They are definitely a healthier option than any commercial chocolate bar.

I like to cut them up into bite size pieces and wrap them in foil. That way, they last a lot longer and I can take a small square to work to have with a cup of green tea after lunch.

Raw Chocolate Bounty Bars

3 cups shredded coconut
1/2 tsp vanilla paste
pinch sea salt
1/4 cup coconut oil
2-3 tbs maple syrup
1 cup (200ml) organic coconut milk

for choc topping
1/4 cup coconut oil
1/4 cup cacao powder
2-3 tbs maple syrup, rice malt syrup or raw honey
1 tbs cacao butter

Add all ingredients into a bowl( except for the coconut) and whisk until well combined.

Next, add coconut and stir through until all the pieces are well coated with the wet mixture.

Pour mixture into a lined lamington tray which has been greased with coconut oil or lined with baking paper.

Smooth the surface as best you can with a spatula or the back of a spoon and place in the freezer to set.

Meanwhile, make the chocolate topping by melting the coconut oil and cacao butter in a pot over a low heat. Add the sweetener and cacao powder and stir until combined. 

Remove from the heat and wait until it has cooled a little and started to thicken ( about 10 min). Then simply remove the tray containing the coconut mixture from the freezer and pour over the chocolate topping. Place back into the freezer for at least an hour ( or overnight). 

To slice into bars (or squares) simply remove from the freezer and leave on the bench for 5 minutes to make it easier to slice.

Wrap pieces in foil or store in an airtight container in the freezer.

If you follow a paleo lifestyle then you will know that these kinds of treats are to be consumed on special occasions only and are definitely not an everyday kind of food. Better yet, make them when you know you have a few people over and share them.

Enjoy in moderation.

Thursday, January 15, 2015

Lamb ragu, artichokes & saffron

This recipe is super easy and incredibly tasty. A while back Pete and I attended the Barilla Cooking School in Annandale, Sydney where we learnt to cook a few dishes from the region of Abruzzo. 

Abruzzo is located on Italy's Adriatic Coast where the cuisine is based on lamb and fish as well as local delicacies like saffron and garlic. 

This dish is traditionally served with pasta, but if you are following a paleo or primal lifestyle simply replace the pasta with some steamed greens or sweet potato mash or as a treat - some gluten free (non-corn based) pasta.

Speaking of lamb, did you know that the average Australian will eat 1,151 lamb roasts in their lifetime? 

Whilst I love a good lamb roast as much as the next person, there are so many different ways to cook with this delicious ingredient and this is definitely one recipe enjoy regularly at our house. 

Lamb also has more nutrients than chicken, pork, snapper and salmon – it's packed with iron, zinc, protein and omega-3.

Lamb Ragu, Artichokes & Saffron
recipe adapted from Casa Barilla's Cooking School 

1 jar organic tomato passata
100ml extra virgin olive oil
1/2 onion, finely chopped 
1 garlic clove, crushed
300g lamb meat ( leg or shoulder), diced
100ml red wine
1 bay leaf
1 sprig rosemary
2 globe artichokes, cleaned & sliced
100ml white wine
1 bunch parsley
salt & pepper for seasoning
40g salted hard ricotta ( optional)

In a large pot, cook garlic and onion in a little olive oil
Once golden, add the bay leaf and the lamb and brown slightly. Add a splash of red wine and allow to evaporate.

Add the tomato passata and bring to a simmer for 10 minutes. Season to taste.

Whilst this is bubbling away, saute the artichoke in olive oil and rosemary ( sprig in tact), then add white wine and saffron. Season to taste.

Allow to simmer for another 10 minutes, remove from heat and serve over your sweet potato mash ( or GF pasta) with greens on the side or a big side salad.

Garnish the lamb ragu with the artichokes and drizzle with some more olive oil.

Enjoy x

Check out other recipes and find out more about why We Love Our Lamb.

This is a sponsored post.

Wednesday, December 31, 2014


I wanted to end the year by sharing something really exciting with you all. Paleo and primal 'fast food' is now available in some of our major cities and it's deeelicious.

As I get ready to return to work next week after being on maternity leave, I am excited to know that I will be able to source fresh quality paleo-friendly meals when I do. 

Juggling family responsibilities and returning to work is going to be challenging. In an ideal world we would all like to think we can manage to plan and pack meals ahead of time but sometimes it just doesn't turn out that way. I know there will be days when I tear out of the house without a skerrick of food and I'm confident knowing that the team at THR1VE are able to provide delicious fresh paleo friendly foods and drinks that will help me maintain my healthy lifestyle.

THR1VE is a revolutionary fast casual dining brand, inspired by the scientifically validated primal and paleo dietary protocols. The menu is chef designed and nutritionist approved, based on fresh and seasonal ingredients, high in quality protein and healthy fats, always gluten free, and with no added sugar. 

It also just happens to be delicious, service is fast and friendly, and priced to compete with the major fast casual brands. 

The THR1VE concept is the brainchild of Sydney entrepreneur Josh Sparks. After completing a law degree at QUT, Josh enjoyed a successful international career building high growth lifestyle brands. Josh was the first CEO of Australian fashion brand sass & bide, before moving to the US as the CEO of Thom Browne New York, and then as a Managing Director of Urban Outfitters in Philadelphia.

Josh returned home committed to launching a world class healthy fast food brand in Australia, combining his personal passion for transformative health, with his business expertise in creating brands and building businesses. 

I recently caught up with Josh for a chat and found him to be extremely passionate about the primal and paleo lifestyle. His enthusiasm was infectious. We chatted about the concept of THR1VE, the food, the increased ( and often misguided) media attention surrounding this lifestyle and numerous stories about how this way of eating has helped heal SO many people including his father who had previously suffered from ill health. 

Sydney Westfield - Photo: THR1VE

With stores in Sydney (2), Canberra & Melbourne, Josh recently opened his fifth THR1VE outlet in Brisbane. Plans are in place to continue national expansion through 2015. 

THR1VE BOWL - Southern Grass Fed Beef

Primal: Southern grass fed beef w/ home made paleo slaw, Baby spinach & Ranch dressing

With a huge selection of food items and beverages on offer, my favourites so far include the Iceman Coffee ( Long black, MCT's, whey protein and ice) and the THR1VE bowls where you can choose your choice of protein, two bases which include sweet potato & cauliflower mash, baby spinach or leafy greens and you can add sides which include things like avocado, mango salsa or a boiled egg. 


Here are some of the breakfast options which I can't wait to check out:

THR1VE Paleo Pancakes 

Dutch mini’s made with coconut & almond flour & free range eggs.
Served with cinnamon & organic honey 

THR1VE Berry Plus Smoothie 


Mixed Berries, coconut butter, acai, vanilla bean & organic honey. 

THR1VE Homemade Granola

Coconut, cacao & Superfoods baked with organic honey and served with fresh daily Almond Milk.

In addition, the team at THR1VE are so passionate about the scientifically proven benefits of the primal & paleo lifestyle that they are hosting the first Australian Primal/Paleo Symposium in Sydney in March 2015. 

The symposium will feature leading global experts on Paleo Primal and Ancestral Health including Mark Sisson from Marks Daily Apple and my favourite Clean Living duo Luke & Scott. Discussions will include nutrition, exercise, medicine and lifestyle. 

Josh Sparks & Mark Sisson - Photo: THR1VE
The event is a must for anyone who is passionate about health and determined to take control of their journey to better health and wellness and are committed to optimising their energy,strength,conditioning and body composition.

When: 13-15 March 2015
Where: Manly, Sydney 
Tickets and Info here

Find out more about THR1VE by visiting their website here

Monday, December 22, 2014

Raw Gingerbread Bites

Here's a quick Christmas recipe to help you through the festive season in a healthy, raw kinda way. 

These raw gingerbread inspired balls are a great healthy alternative to gingerbread cookies and are packed full of good fats, nutrients, fibre and spice.

Raw Gingerbread Bites
Makes 12

2 cups of your favourite raw nuts ( I used 1 cup macadamias & 1 cup walnuts)
6 fresh dates, pitted
1 tbs maple syrup ( raw honey or rice malt syrup works also)
1 tsp cinnamon
1 tsp fresh nutmeg grated ( powdered is fine)
1 inch knob of ginger ( peeled and grated)
pinch sea salt

using a food processor combine nuts and pulse until they resemble a fine crumb. Next, add the dates, ginger, maple syrup, spices and salt and whiz until combined and the mixture starts to come together.

Using your hands roll the dough into balls (using a heaped teaspoon full as a guide) and place on baking paper in a sealed container in the fridge. 

These also keep well in the freezer.

Have a wonderful Christmas with your friends and family. 

Stay safe x