Chilli Con Carne

I love to make "Nachos" without the chips and this Chilli Con Carne recipe I found is simply delicious!

I don't add beans to mine not only because they aren't primal but because I can't stand the taste and texture of them!! Here's the original recipe

http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne

This is the way I made it with a few minor changes!

• Knob of Butter 
• 1 large Onion 
• 1/2 cup roasted red peppers 
• 1 tsp Chilli powder 
• 1 tsp Paprika 
• 1 tsp ground Cumin 
• 500g lean minced beef 
• 400g can chopped tomatoes 
• ½ tsp dried marjoram 
• 2 tbsp tomato Paste 

Melt butter in a frying pan, add diced onion and cook till tender, add mince and brown. Add the rest of the ingredients

There will be lots of liquid so you need to let it simmer for 20 minutes, the sauce will reduce down and create this delicious thick rich sauce, it's the tastiest I've ever had!

Oopsies! Avocado, Bacon, Egg and Mozarella 'McMuffin'

Avocado, Bacon, Egg and Mozarella 'McMuffin' using the oopsie rolls as the 'bun' from this wonderful website! http://yourlighterside.com/gluten-free-low-carb-buns-aka-oopsie-rolls/

This was my breakfast and it tasted amazing!! Much better than a McMuffin! Full of delicious ingredients and good for you! :)

Follow me on Facebook!

I have quite a decent following of people over at my Facebook page, I do tend to update it with allsorts almost daily so head over there and like the page, if you like it ;) https://www.facebook.com/PrimalJourney

Roast Pumpkin Fritatta

Roast Pumpkin Fritatta

• 1/2 cup Leftover Roast pumpkin cut in cubes
• 3 strips of streaky bacon
• Feta cheese
• 2 eggs
• 2 Tbsps Cream
• S&P
• Butter

Cut up bacon and cook, add cooked pumpkin to warm through.
Whisk eggs, cream and S&P and pour over the pumpkin and bacon then add the feta, cook on a low heat and then grill to complete cooking, should take about 5-10mins all up!

Coleslaw!

Coleslaw!

Shredded Cabbage
Grated Carrot
Grated Cheese

Dressing:

• 1/8 cup Apple Cider Vinegar
• 1 Tbsp Honey
• 1/4 cup Cream
• 1/2 Caramelised Onion
• 1 Tbsp Butter

Shred cabbage, grate carrot and cheese and combine in a large bowl! For the dressing melt butter and fry diced onion, cook till caramelised, once cooked add in the honey, vinegar and cream.
Add dressing to cabbage mixture and Viola Delicious Coleslaw!

Pear and Mango Sponge

Ok so here's my second attempt at Peach Clafouti using Marina's recipe from her awesome blog! http://marinasprimalcooking.wordpress.com/2011/08/07/marina%E2%80%99s-peach-clafoutis-gluten-free/

This was an awesome dish that I would call more of a sponge! Slight alterations made to my batch.

Ingredients:

• 1 Tbsp honey
• ½ cup cream
• 3 eggs
• 1 teaspoon vanilla extract
• pinch of salt
• 1/4 cup coconut flour
• ½ cup almond flour
• ½ cup tapioca flour
• 3 cups sliced pears and mangoes

Instructions:

In a blender or food processor combine the ingredients.  Into a shallow dish that has been buttered or oiled first arrange 3 cups of sliced fruit in the pan. Pour on the batter and bake at 350F or 190C until the top puffs and starts to turn golden-brown, about 40 minutes.

Serve with whipped cream or greek yoghurt, even good as leftovers!

Peach Clafouti

I've just had my braces adjusted so I'm back on soft food for a couple of days.  So I pulled out Mark Sissons The Primal Blueprint Cookbook and made the Peach Clafouti (calw-foo-tee).  I followed the recipe as is, the only thing I would do differently next time is use fresh peaches or to drain my sliced peaches completely to the point of drying them with paper towels, there was a little too much liquid in this batch!  Delicious primal desert and amazing with greek yoghurt or whipped cream.  Who says you can’t have desert for Breakfast!!

 Peach Clafouti

• 2-4 Tbsps Pure Maple Syrup
• 3 cups sliced peaches (I used tinned)
• 1 cup whole milk
• 1 cup cream
• 4 eggs
• ¼ cup flour (coconut, almond flour or a combination will work)
• 1 tsp Vanilla

Instructions:

Butter a shallow pie dish, Place sliced peaches in dish.  Blend all remaining ingredients for 2 mintues.  Pour the batter over the peaches and bake for 190C or 375F for about 40-45 minute or until clafouti is golden.  Let cool slightly, but it’s best served when warm.

Some basic eats!

A few of my basic eats....
Always good to start the day with a feed of bacon, kranskys and poached eggs, helps get me back on track to some good eating and a reminder of why Primal eating is so easy and delicious!

Nothing like some Grilled lamb loin chops with mashed pumpkin (add a little cream cheese) steamed brocolli and green beans drizzled with butter!

My favourite sausages, pork and bacon from the butcher, no flour in these babies! Served with natural sweet chilli sauce mmmm

 Calamari and prawns with hollandaise sauce while eating out for my 31st Birthday on Saturday!

I can't believe it's been a year since my 30th Birthday, I celebrated my 31st birthday on Saturday, I've well and truly left my 20's now and I'm feeling good about it, I spent several years of my 20's overweight and unhappy so my 30's are going to be the best! So far so good :)

Scales reflection!

A few things that I realised after my month challenge of staying off the scales....

I did it! I stayed off for an entire month, this coming from someone who loves numbers, I love to have data that I can keep a track of. It was super hard in the beginning to let go of my attachment to the numbers but I stayed strong and as the days turned into weeks it became a lot easier. I can officially say that I’ve broken the chains to the scale!

Because my morning wasn’t started with a ‘number’ I didn’t have any reason to beat myself up for not being the exact number I thought I should be nor did I feel stoked that I got away with eating crap and my weight hadn’t changed! My day felt normal and I could put effort into just eating well and not thinking about the number.

Now I know that I’m not defined by the scale I feel a better relationship with my body, self love is soo important to helping you make better choices throughout the day!

I will continue to not weigh daily now; it will be a weekly maybe bi-weekly weigh, used only as one form of measurement to keep an eye on my weight.

This has been a really important part of my body acceptance, I know that I will never be some perfect weight and the numbers that I’ve always thought I should be don’t seem to have that power over me anymore, it’s changed how I feel about feeding my body with good food.