Mental Salad

Well hello there! Its been sooooo long since my last post! My morning sickness has passed and it looks like I will live after all! So back into it then…
Mental Salad, I can’t remember how it got the name but I suspect it was because people thought it was mental to have Wedges in Salad. Don’t knock it ’til you try it! Its amazing!
Something quick and delicious that’s great for the whole family and perfect for these warmer nights, an old favourite!


No quantities for this one, use what you have – leftovers refrigerated will make the best lunch!
You will need:
Baked, Seasoned Potato Wedges – Shop Bought or Homemade (I love the recipe from My Darling Lemon Thyme) or try Kumara Wedges if you’re Paleo or Low Carb
Salad – Think Shredded Carrots, Red Onion, Radish, Cabbage, Lettuce etc Perhaps some sunflower seeds or Dried Fruit
Seasoned Free Range Chicken Breast – Diced & Sauted
I season with Rock Salt, Pepper, Garlic Powder, Smoked Paprika, Parsley, Oregano but just season with Flavours you love! The more flavour on the Chicken the better, if you can Chargrill or BBQ it even better!
A few spoonfuls of Cream Cheese, Yoghurt Labne or Cashew Nut Cheese
Balsamic Vinaigrette, Raspberry Vinegar or a Dressing of your Choice

In bowls arrange your Wedges, followed by plenty of your Salad. Top with the Diced Chicken and a few spoonfuls of your chosen Cheese. Finally drizzle generously with Balsamic Vinaigrette.
The heat from your Wedges will melt the Cream Cheese through your Salad as well as absorb up all the dressing that’s made its way to the bottom of your bowl. I love it!

Enjoy x


Mixed Berry Slushy – Dairy/Gluten/Refined Sugar Free

I have to admit that I’m pretty terrible at eating breakfast, I just don’t feel like eating early in the morn! With a new wee one on the way, I have to find something I can enjoy in the morning.
Enter my Mixed Berry Slushy!

Quick and easy just throw it in the blender and you’re done! It transforms into a thick, frozen slushy – perfect for the early morn or a refreshing drink on a hot day. This tasty slushy is also a great way to get fruit into your little ones or as a healthy alternative to slushy drinks in summer – Mr 2 Loves them!
Dairy/Gluten/Refined Sugar Free too X


For 1 Cup you will need:
1/2 C of Water or Apple Juice – I add a dash of Refined Sugar Free Syrup when I use water too
1 small handful of Frozen Berries – I use a mix of frozen organic Strawberries, Blueberries & Raspberries
3 Ice Cubes
Optional – Chia or Flax Seeds

Simply Pour into your Blender and whizz together! If you have an ‘Ice Crushing’ Mode use that. If you need to make a few Cups simply double or triple the recipe!
I’d you’d prefer yours less Slushy/Sorbet in texture and more Liquidy omit the Ice Cubes but still use frozen berries X

Aioli Aioli Aioli

Its been a while since my last post, blame the change in seasons and all that! Its gotten so lovely and warm since my last post that tonight we are having our first BBQ of the season, hurrah! We love BBQs!

Yesterday I whipped up a jar of Aioli in my trusty food processor, it is just delicious! Made with Extra Light Olive Oil you can be sure its good for you but without the strong Olive Oil taste. I will be using it tonight in my Egg Salad & for the first time in my Potato Salad (I usually use a mix of Mayo & Sour Cream but Aioli is so yummy so why not!?)


You will need:
2 Free Range Eggs
1 Tbsp White Vinegar
1/2 tsp Mustard Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Cup Extra Mild/Extra Light Olive Oil (I used Lupi Brand)
1 Tbsp Yellow Mustard Seeds

Pop your Eggs, Vinegar, Mustard Powder, Garlic Powder and Salt in your Food Processor and Blitz until combined. With the motor running on a low speed you want to add the first half of your Oil in drips. This part is very important so the Oil and Egg can Emulsify (I poured mine from my measuring cup so that it dripped off the underside) Once the first half is in you can pour the 2nd half in a little quicker in a steady stream. Keep Blitzing until all the Oil has emulsified and the Aoili is thick. Finally stir through the Mustard Seeds and into a Sterilized Jar it goes. Store in the fridge and consume within 2 weeks.


Gluten Free Pasta Bake

Oh how there is something so good and comforting about Pasta!
Here’s a quick and easy Pasta Bake that is Gluten Free, filled with Chicken, Bacon and a Rich Creamy Sauce (plus a few Green Veges to balance it all out)
It’s a complete meal and great to make earlier in the day then bake later when you’re ready. Enjoy X


You will need:
250gm Gluten Free Pasta – Spirals or Penne
2 Tbsp Butter or Ghee
1 Small Onion – Diced
2 Garlic Cloves – Crushed, Peeled Diced
1 Free Range Chicken Breast – Cubed
3 Rashers Free Farmed Bacon
1 Cup Milk (I use Raw Cows Milk)
1 Cup Grated Cheese
2 Free Range Eggs – Whisked
2 Tbsp Cream Cheese/Cottage Cheese/Sour Cream – Optional
2 Cubes Frozen Spinach (thawed) or a small bunch Baby Spinach
1/2 Cup Baby Peas
Rock Salt, Pepper, Parsley & Thyme
1/3 Cup of my Gluten Free ‘Breadcrumbs’ – Optional

First up just cook the pasta as per the instructions on the packet, drain and then into an oven dish it goes. In the Butter, Saute Onion, Garlic, Chicken, Bacon and any Herbs you’re using and cook until Chicken is no longer Pink and add it in with the Pasta – don’t turn off the frying pan yet though. In a jug mix together Milk, Cheese, Eggs, Salt & Pepper, and pour that into the hot pan and stir constantly, it’ll thicken in around 30 seconds. Pour the Sauce over your Pasta and mix in your Spinach and Peas, Top with extra Cheese and ‘Breadcrumbs’ if you wish. Bake at 180°c until Cheese has melted on top and Breadcrumbs are Golden.

Yum Yum Yum

Rich Dark Choc and Goji Berry Cupcakes – Gluten, Wheat & Refined Sugar Free

Another sweet recipe! This one is super simple – its all done in the Food Processor although mixing by hand would work just as well.
I found that these ones have risen a bit better than the Gluten Free Banana & Dark Choc Muffins. Husbean thought they tasted delicious so they must be a winner. Perfect if you need a Chocolate Fix that’s full of wholesome ingredients with no nasties! Sure to be a hit in the school lunchbox and they look pretty tasty too X


You will need:
70gm Butter – Softened
1/4 Cup Coconut Sugar
1/8 Cup Local Organic Honey
1 Large Free Range Egg
1/2 tsp Vanilla Bean Paste or Ground Vanilla Beans
1/2 Cup Dark Cocoa or Cacao Powder
1/2 Cup Milk – I use Raw Cows Milk
1 tsp Baking Soda
1/3 Cup Almond Meal
1/3 Cup Coconut Flour
1/2 Cup Dried Goji Berries

To make 8 Mini Cupcakes first Cream your Butter, Coconut Sugar and Honey in your Food Processor until Pale and Creamy. Next add your Egg and Vanilla and whizz to combine. Now add the Cocoa, Milk, Baking Soda, Almond Meal and Coconut Flour and Process until well combined and resembling Cake Batter. Finally Mix in the Goji Berries with a Spoon, if you process them they might get chopped up!
Fill Mini Muffin Pans with the batter right to the top and level with a knife. Bake at 180°c for 15 minutes and then leave to cool in the tray before turning out onto a wire rack.

If you try my recipes do let me know how they turn out, I would love to see some pictures too!

Enjoy X

Best Gluten Free Banana Muffins

Today I decided a Banana Cake recipe might be a good one to try change to Gluten Free aaaand its a success! These Banana and Choc Chip Muffins are wholesome, delicious and moist and light in the middle, yum!
Gluten Free & Refined Sugar Free, they are tasty and kind on your tum too X


You will need:
125gm Butter – Softened
1/2 Cup Coconut Sugar
1/4 Cup Local Organic Honey
2 Free Range Eggs
1 tsp Organic Vanilla Bean Paste
2 Bananas – Mashed
1 tsp Baking Soda
1/4 Cup Milk – Warmed
3/4 Cup Coconut Flour
3/4 Cup Almond Meal
1 tsp Gluten Free Baking Powder
1/3 Cup Sugarfree Dark Chocolate, Chopped – Optional

First up Cream your Butter, Sugar and Honey together until Pale and Creamy. Next add Eggs one at a time, beating well after each addition. Then mix in the Vanilla and Bananas.
Dissolve the Baking Soda in the Milk and mix into the other ingredients.  Finally add in both the Flours and Chocolate, if using, and mix together gently. Divide mixture into Mini Muffin Moulds, completely fold the Moulds and then smooth the tops. Bake at 180°c for 15 minutes. Leave Muffins in the Moulds while cooling but place on a wire rack.

You could also cook this as one Cake, cooking for 45 minutes in a loaf or round cake tin.

Crunchy Corn Thins

Here is another good one for in the Lunch Box! These Crunchy Corn Thins would be great with a Dip and I suspect even better with Hummus. I make up a batch to dip into our Mexican meals in place of Corn Chips for a change, they take about 30 Seconds to prep and then just pop them in your oven.

Alone and unseasoned they would be quite bland (but a good spoon for Dip!) so the seasonings you add really do make them. When I’m making them as a Corn Chip Sub I usually just add Garlic Powder and Sea Salt but you could add any number of herbs, spices or maybe some chili flakes!


All you need is…
1 Cup Cornmeal Flour
2/3 Cup Hot Water
A Good Grinding of Sea Salt
1/2 tsp Garlic Powder
Olive Oil
Or how about
Garlic & Smoked Paprika
Mixed Herbs

In a mixing bowl add your Cornmeal Flour and Seasonings. Next add your Hot Water and mix to combine. Sandwich half your Mixture between two pieces of Baking Paper and Roll out with a Rolling Pin until very thin. Score with a knife into strips or triangles (or use an cookie cutter) Take off the top layer of baking paper and season the top with extra Salt and drizzle with Olive Oil.  Bake at 210°c for 10 minutes or until edges begin to brown, flip and continue baking for another 2 minutes.

Done! They go great with my Mexi Shredded Chicken just in case you were wondering…


Slowcooker Mexi Shredded Chicken

Hmm it would seem life has gotten away on me, its been a while since my last post! Mr Not-quite-2 is now Mr 2 and with that came a Birthday Party full of sugar! Back on the wagon now though and a week of wholesome meals awaits!

Something quick for in the Slowcooker tonight, delicious Smokey Spicy Chicken shredded in a rich Sauce. I throw together some Crunchy Corn Thins to go with it as dippers but you could wrap yours in a Lettuce Leaf or just eat it from a bowl with a fork!


You will need:
2 Free Range Chicken Breasts
1 Tin Organic Tomatoes
1 Tin of either Refried Beans, Kidney Beans or Black Beans or make your own Refried Beans
3/4 of a small tin of Chipotle Salsa (I use La Morena Brand, its preservative free) or you could just add some Dried Chipotles or any Chillies you like. Alternatively you can leave this out if you’re not big on heat but you should up the Smoked Paprika to 1 Tbsp so you don’t miss out of the Smoked Flavour
1 Small Onion – Diced
3 Garlic Cloves – Crushed, Peeled, Diced
1 Tbsp Dried Oregano
1/2 Tbsp Smoked Paprika
1 Tsp Dried Basil
1 tsp Dried Parsley
1/2 tsp Dried Thyme
1/4 tsp Chilli Flakes
Good Grind of Sea Salt and Pepper

So easy! Just throw your Chicken Breast into the Slowcooker. Mix remaining ingredients in a hug and then pour over your Chicken. Cook on High for 4 hours or Low for 8. Once cooked use 2 Forks to shred your Chicken in the Slowcooker and give it a good mix.

Serve in a bowl topped with Grated Cheese, Sour Cream, Avocado, Extra Chipotle Salsa the list goes on! Or wrap it up in a Lettuce Leaf as a Burrito, wrap it up in a Tortilla pour over some extra Chipotle Salsa and bake in the oven as Enchiladas, maybe next to some Cauiflower Rice…..

Cheese and Garlic Cauliflower Mash & the Best Grain Free “Breadcrumbs”

Man if you think you love Mashed Potatoes then you will LOVE Cauliflower Mash! I first made this recipe a couple of weeks ago and we were in such a hurry to devour it that there was no time to take a photo and post the recipe! Its a perfect sub with Bangers and Mash or alongside a Stew. Even if you think you don’t like Cauliflower you should give this a try!


You will need:
1 small head of Cauliflower
1 heaped Tbsp Cream Cheese
1 heaped Tbsp Butter
2 Tbsp Grated Cheese
2 Cloves of Roasted Garlic or 1/2 tsp Garlic Powder
Sea Salt and Pepper

Cook your Cauli any way you prefer – Boil, Steam, Bake. Drain and add back into the empty hot saucepan to steam away any moisture (obviously not if you have baked your Cauli)
Add into your food processor with remaining ingredients and blitz until smooth and creamy. Topped with some fresh chopped Parsley and enjoy! We had ours with some Crumbed Beef Schnitzel and Green Veg.

Here is my mix for the best Paleo “Breadcrumbs” Perfect for making Chicken Kiev’s or Other types of Stuffed and Crumbed Chicken Breasts, Coating Schnitzel, Coating a Fish Fillet or maybe making Homemade Chicken Nuggets!
Feel free to increase the amounts, just use a 2:1 ratio of Almond Meal to Ground Flaxseed
2 Tbsp Almond Meal
1 Tbsp Ground Flaxseed (Linseed)
1/4 tsp Garlic Powder
Sea Salt and Pepper
Fresh or Dried Herbs/Spices (optional) Perhaps Dill if you’re crumbing Fish, Smoked Paprika for homemade Chicken Nuggets

Tip it all onto a plate and mix it together to combine, then dip your Chicken or Other meat in a bowl of Beaten Egg, Shake of the excess and then finally Coat each side with the Crumbs. If I am crumbing Fish I just dip it in a bowl of Milk rather than Egg. I don’t know why. I just do!

Spinach and Parsley Pesto

Here I was all set to do some kind of Mexican Chicken in the Slowcooker for dinner (have I mentioned that I love my Slowcooker?)
But as I was searching for different ideas I came across some Stuffed Chicken Breast recipes. Dang, now I feel like that instead…

I only have Parsley out in the garden at the moment but wasn’t sure if I wanted to do a Parsley Pesto or not so I thought I’d grab some Spinach out of the freezer and throw that in too. The result is delicious and I am hanging out for my Pesto Stuffed Chicken for dinner!
Not too bad for a recipe born out of what I had on hand!


Feel free to sub for what you have on hand/You will need:

A Small Handful of Fresh Parsley – or sub with Basil or try Mint
3 Small Handfuls of Spinach – if using frozen, thaw and squeeze out the excess liquid
A small handful of Almonds – or sub with Walnuts or Cashews
Zest and Juice of half a Lemon
3 Garlic Cloves – Peeled
A small handful or Sharp Cheddar – or sub for Parmesan
Generous amount of Rock Salt and Pepper
Olive Oil

Add all your ingredients except for the Olive Oil into your food processor and blitz until mixture turns into a thick paste. Next add in your Olive Oil while your food processor is running, add as much or little as you like depending on the desired consistency – you may want to add a lot if you are wanting a Pesto Sauce for Pasta or you may want to only add a little if you are wanting it for a Dip.

Great over Pasta, Stuffed into a Chicken Breast or Mr 2 was devouring it on Rice Crackers!