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


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…


Paleo Savoury Cheese Muffins

Another Sunday, another weeks worth of baking to produce! As we have just run out of Local Honey and Coconut Sugar I needed something savoury to bake for Husbean’s lunch box. Enter Savoury Cheese Muffins, packed with Veges and a Cream Cheese centre!
Grain & Gluten Free, Sugar Free – these quick and tasty muffins are delicious served hot or cold X


For 10 Savoury mini muffins you will need:
1/2 Celery Stalk – Finely Chopped
1/2 Onion – Finely Chopped
1/2 Carrot – Finely Grated
3 Garlic Cloves – Crushed, Peeled, Diced
2 Tbsp Finely Grated Cheese
Chopped Parsley
1 1/2 Tbsp Coconut Flour
1 1/2 Tbsp Almond Meal
1 Tbsp Ground Flaxseed (Linseed)
Himalayan Salt and Pepper to taste
4 Free Range Eggs – Beaten
10 tsp Cream Cheese

Quite simply add your Veges, Grated Cheese, Parsley and a generous amount of Himalayan Salt and Pepper into a bowl. Next add your Coconut Flour, Almond Meal and Ground Flaxseed and stir well to combine. Finally add your eggs and whisk it all together.
Pop a Tablespoon of the Muffin Mixture into a Muffin Mould, followed by a teaspoon of Cream Cheese and then another Tablespoon of Muffin Mixture to cover the Cream Cheese. Repeat with the rest of the Muffin Moulds and then bake at 180°c for 15 minutes. You must try one hot out of the oven, then pop the rest onto a wire rack to cool.


Good Old Corn Fritters

Well you just can’t beat a plate of Corn Fritters with Sour Cream and Homemade Sauce for lunch. Pile up the plate and pass it around!
This quick and easy recipe has been adapted from a retro Watties recipe that used to be printed on Tins of Creamed Corn – it calls for considerably less flour than some more modern Corn Fritter recipes.


For around 10 Corn Fritters you will need:
1x 300gm Can of Creamed Corn OR use Corn off the Cob from your garden, mashing half the kernals and leaving the other half whole
1 Free Range Egg – Beaten
2 Rashers Bacon – Diced
1/4 Onion – Finely Diced
1 Garlic Clove – Crushed, Peeled and Diced
1/4 tsp Minced Chilli
Fresh Parsley – Chopped
Salt and Pepper
Grated Cheese -Optional
3 Tbsp Flour – Use 2 1/2 Tbsp if using Wholemeal or Sub for Almond Flour to make it Gluten Free
1/2 Tbsp Baking Powder

In a bowl mix together all the ingredients except for the Flour and Baking Powder. Then sift in the Flour and Baking Powder and gently stir to combine. Melt a knob of Butter in your frying pan and drop in Tablespoon size balls of batter. Flip when bubbles appear on the surface of each Fritter and continue to cook until Golden.

Serve with Sour Cream and Homemade Sweet Chilli or Tomato Sauce and Enjoy!

Best Ever Baked Bean Lunch

Much has happened in the week since my last post! After a few days of no sugar, the weekend and a rugby game loomed. We thought after being so good we could enjoy a few drinks after our fish n chip dinner while we watched the game. Alas our bodies disagreed!
Husbean was the first casualty and I felt somewhat annoyed that he had to go to bed so early on his night off. It wasn’t until later, when I was in bed devouring delicious recipes in my head on my tablet that I too got an awful sore tum. Man what an effect sugar must have in our bodies! Anywho apart from that its been a good few weeks of enjoying delicious wholesome meals and avoiding refined sugar at all costs! For the latest rugby game we had a lovely visitor from the big city staying with us for some fun and fresh air and our Wholemeal Apricot Chicken Pizza, a quick shredded coleslaw and some amazing Spicy Wedges from My Darling Lemon Thyme were devoured followed by a long night of too many drinks and too much singing….

                              The Best Baked Bean Lunch. Ever.


You will need:
Dried or Tinned beans – I used 1 tin of Butter Beans And 1 tin of Red Kidney Beans as our lovely small town supermarket didn’t have any Cannellini Beans and its 30km to the big town and even further to the big city!
A good knob of Butter
1 Celery Stalk – Chopped
1 Carrot – Chopped
2 Large Garlic Cloves
1 Small Red Onion – Quartered
3 Rashers of Streaky Bacon (Preferably FreeFarmed and Sugar Free) – Diced
1 Tin Organic Tomatoes
1 Tbsp Worcestershire Sauce OR Balsamic Vinegar
1 tsp Tomato Paste
1 tsp Dijon Mustard
1 tsp Honey
1 pinch each of Dried Thyme and Parsley
A good grind of Salt and Pepper

First off put your carrot, red onion, garlic and celery in a mini chopper or food processor until blitzed into a paste. You want to fry this in a saucepan with the butter (much like you do with curry paste) once fragrant, add your diced bacon and cook until half done.
Next add the remaining ingredients and stir until thickened and beans and bacon are cooked. Taste and adjust seasonings if that is what you fancy.
A perfect winter lunch by the fire, top with grated cheese and some crusty bread X