20 minute Paleo Pho Recipe

Pho is so delicious. Seriously. The problem I usually face, eating out being the noodles are a bit stodgy for me, and sometimes I have my doubts about restaurants adding in flavour enhancers.

This isn’t a traditional recipe. The leeks may seem a little out of place at first, but they truly bring something wonderful to the table, in terms of sweetness and subtlety.

This recipe will give you that savoury, umami flavour with lots of goodness from the bone broth and vegetables. It was so filling, but we had to eat up every last drop.

pho

Ingredients:

Base/Broth recipe

2 leeks (chopped)

1 onion (chopped)

1 tsp ginger

2 tsp garlic

300 mL bone broth (I used chicken)

1 tbs tamari

Chicken pieces (breast or thigh would be best)

 

‘Noodles’

2 carrots (grated)

1/4 head of cabbage, sliced very thinly into long ribbons

 

On top:

Shallots

Silverbeet

Bok choy

Corriander

 

Instructions:

Step 1: In a hot saucepan, with a little oil of choice saute off leeks, and onion

Step 2: When the onions become transparent, add ginger, garlic and tamari

Step 3: Add chicken pieces, and cook until white almost all the way through

Step 4: Pour broth into saucepan, and cover. Allow to simmer for 10 minutes

Step 5: Add prepared ‘noodles’ into the bottom of your bowl, pour broth and chicken mix over them. Allow to sit for 5 minutes while you prep the greens for on top, that way the cabbage and carrot will soften.

Step 6: Top with greens, and voila! You made a non-traditional, paleo Pho with lots of nutritional value, very affordable and oh so delicious!

Iced Chocolate (Paleo and Vegan)

Iced chocolate is such a treat. It shouldn’t have to be a guilty pleasure though. A lot of chocolate milks and milkshakes are full of refined sugar, preservatives, flavours and colours. Do your body and favour and switch them out with some superfood alternatives that still satisfy that sweet, rich craving.

Perfect on a hot summers day, when you don’t really feel like doing much at all.

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3 tbs boiling water

2 tbs cacao powder

2 tbs honey or coconut nectar

1 tsp vanilla essence

dollop of your favourite healthy chocolate spread

300 ml of your dairy free milk of choice (I use coconut)

Handful of ice cubes

 

Step 1: In a strong glass cup, combine the boiling water, cacao, honey and vanilla.

Step 2: Stir until they have combined and have formed a chocolatey liquid.

Step 3: Mix in vanilla essence and chocolate spread, mix again until combined.

(If you want the fancy ‘chocolate effect’ on the side of your glass, simply drizzle the chocolate syrup mix down the sides and stir the milk in very gently, taking care not to hit the sides of the glass)

Step 4: Add in milk and ice cubes, and stir all together.

 

We bought some lovely reusable straws online, so that we can wash and use them again and again.

Paleo Double Choc & Walnut Cookies

Things are starting to get a little festive in our house. Christmas Carols are playing, tree is up and I just feel like baking, all. the. time.

This is truly a magical time of year. Honestly, who can go past chocolate biscuits? These would make great home-made gifts, wrapped up in celophane and ribbon. Being Paleo, they are allergen friendly for gluten and dairy intolerance (but definitely not nuts) and don’t have any nasties.

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Dry Ingredients:

3 tbs coconut flour

1.5 cups almond meal

1 tsp baking powder

1/2 tsp salt

1 cup walnuts (roughly chopped)

1 cup cacao powder

Wet Ingredients:

1 tsp vanilla essence

1/2 cup butter or coconut oil

3-5 tbs honey/maple syrup/coconut nectar

100 g of 90% dark chocolate or cacao wafers

2 eggs

 

Instructions:

Step 1: Preheat the oven to 175*C.

Step 2: Add all dry ingredients in a bowl, and mix to combine.

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Step 3: Gently melt all wet ingredients except eggs on a low heat saucepan. When they are half melted, turn the heat off and whisk every 30 seconds to keep it together, and to let it cool enough so that the eggs don’t scramble.

Step 4: Add the eggs into the chocolate mix (when it has fully melted) and whisk for about a minute until the mixture thickens, has a shine, and comes together.

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Step 5: Combine all the ingredients well, and roll into little balls.

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Step 6: Place the cookie dough on a lined baking tray, and press the middle down with a fork. Cook for 10 minutes at 175*C.

double choc cookies

To make these triple choc cookies, you could dip them in melted chocolate at the end, after they have been baked. Yum!

 

5 Ingredient, 5 Step Seed Crackers

Have you ever seen those recipes for crackers that seem amazing, but in reality are a pain to prepare and you think ‘ain’t nobody got time for that’? Yeah, me too. I simplified a few recipes to make this one quick and easy, anyone could do it. Hello, healthy crackers!

These crackers took about 5 minutes to make, 40 minutes to bake and in that time I had also whipped up some gorgeous dips and cleaned my kitchen! Productive day, and so rewarding to pull some crunchy, nutritious home-made crackers out of the oven. I felt like Superwoman.

They are nut free, gluten free, dairy free and would be perfect to serve up at a dinner party or a BBQ. I flavoured my crackers with 1 teaspoon each of cumin and paprika. You could use whatever herbs and spices you wanted to make these lovely crackers your own.

crackers

Ingredients

1/2 cup chia seeds

1/2 cup flax seeds

1/2 cup pepitas (pumpkin seeds)

1/2 cup sunflower seeds

1 tsp of salt in 1 cup water

Instructions

Step 1: In a blender, blitz sunflower seeds and pepitas until they are crushed into small pieces. Don’t go past this point, or they will turn to mush.

Step 2: In a bowl, add chia seeds, flax seeds and the blitzed seed mix from the blender. Add the salt to the water now.

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Step 3: Add water to the seed mix, and allow to sit for a few minutes, stirring every now and then until the water has absorbed.

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Step 4: Line a baking tray with baking paper, and place the mixture in the middle. Get another piece of baking paper, place it on top of the mix and use your hands to spread the mix evenly over the tray.

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Step 5: Pop it in the oven, at 180 degrees Celsius and bake for 40 minutes. Allow to cool before cutting into pieces with a sharp knife.

Voila! You just made your own crackers. Kudos to you, my friends.

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Clean Eating Apple Loaf

This apple loaf is absolutely lovely. It is moist, and flavourful with no nasty refined sugar, gluten or dairy. You could call it Paleo, but it has some oats- which you could swap out if needed.

The loaf was a bit of a fluke actually, I had 2 large apples left in the fruit bowl and decided it was their time to shine, so I whipped out a few pantry staples, crossed my fingers and waited for the oven timer to beep.

apple loaf

Here’s the recipe:

Ingredients

  1. 2 large apples, grated
  2. 1/2 cup melted coconut oil
  3. 3 large eggs
  4. 3/4 cup of dates
  5. 1/2 cup of boiling water
  6. 3 tablespoons of flax seeds
  7. 3 tablespoons of chia
  8. 1/2 cup of almond meal
  9. 1 cup of raisins or sultanas
  10. 1/3 cup of oats (if you’re not on grains, replace with almond meal
  11. 1 tsp of cinnamon
  12. 1 tsp nutmeg

Instructions

Step 1: Place dates in a bowl, and cover with boiling water (allow to soak for 10-15 minutes) while preparing the rest of the ingredients. We’re going to turn this into date paste to sweeten the loaf with.

Step 2: Grate the apples, and place in a bowl with spices.

Step 3: Whisk eggs and coconut oil together until combined.

Step 4: Combine flax, chia, almond meal and oats, ready to combine everything together.

Step 5: Drain off excess water from the soaking dates (leave a few teaspoons of liquid in the dates so that it blends well). Blend the dates with a processor, I used my stick blender, and it worked a treat.

Step 6: Stir the date paste through the apple mix, and combine with the almond meal mix.

Step 7: Pour into a loaf tin, and bake for 45 minutes at 180 degrees, or until a skewer comes out with minimal moisture (but not totally dry).

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Test Tasting gluten free baking – honest opinions ensue.

We are back with another entertaining YouTube clip, in which we discuss gluten free baking and flour alternatives.

Thumbs up for Regan’s mustache making a guest appearance.

Here is the Paleo recipe we used:

  • 4 tablespoons coconut oil, melted and cooled
  • 1/3 cup of maple syrup
  • 1 tablespoon vanilla extract
  • 2 eggs, at room temperature
  • 1 cup coconut milk
  • 1.5 teaspoons baking powder
  • 1/3 cup high-quality cacao powder

After combining all these ingredients, we separated the batter out into separate containers and then added the flour until the consistency was right. About 3 tablespoons of each flour was used in the smaller batches of batter.

Chocolate Custard Pots – paleo, dairy free, sugar free

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I made these little custards in ramekins and they were the silkiest, smoothest little custard cups ever. I was so impressed.

With the amount of eggs, I expected an eggy flavour and texture, but no, they were seriously so GOOD!

No dairy, no sugar, Paleo- this recipe does not get any better.

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It took me about 2 minutes to get it on the stove and I stirred it, in between doing a few chores. It was ready to pop in the oven in no time, and after 35 minutes, the smoothest and creamiest little puddings came out.

INGREDIENTS (for plain custard):

  • 4 eggs
  • 1 teaspoon vanilla
  • 1 can coconut cream
  • 1/3 cup maple syrup

Chocolate custard: (as above, plus add)

  • 3 tablespoons cacao powder
  • Tiny sprinkle of salt

This recipe is more ‘dark’ chocolate flavoured, if you want something a bit sweeter, add some more maple or even some honey.

INSTRUCTIONS
  1. Make sure eggs are at room temperature. Whisk all together in a bowl until well combined.
  2. On very low heat, add coconut cream, maple syrup, and vanilla to a pan and constantly stir until just simmering.
  3. While whisking quickly, very slowly combine coconut mixture into egg mixture.
  4. Fill a deep sided baking pan ¾ with water. Fill ramekins with custard mixture and place into pan. Should fill roughly four dishes.
  5. Bake at 180 degress celcius until there is no jiggle left in the custard when shaken.
  6. This should be roughly 30-45 minutes. Remove and let cool then chill and enjoy.
    Tip: Try not to over bake here. The custard may become scrambled and less smooth and creamy.

Perfect with a cup of herbal tea on a cold wintry night
Perfect with a cup of herbal tea on a cold wintry night
Other variations could include cinnamon, berries, plain vanilla, rum and raisin… the possibilities here are endless. Make it your own and let us know what you come up with!

Peanut butter Chocolate Cake

This cake was AMAZING. It was so rich in flavour, yet so light in texture. The peanut butter center was the perfect surprise. Every time I cut another slice there was some gooey, deliciousness waiting to be revealed.

Made with coconut flour, the batter was surprisingly thick. Held together with 5 large eggs, this cake is protein rich and full of lovely ingredients such as cacao, coconut oil, maple syrup and the secret ingredient: a dash of lemon juice.

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If you would like this to be a Paleo cake, simply omit the peanut butter, or replace it with a suitable nut butter if you wish.

Ingredients:

  • 50 grams of 95% cacao chocolate, chopped
  • ½ cup virgin coconut oil
  • 5 large eggs
  • 1/3 cup pure maple syrup or honey (I found a blend of both works well)
  • ⅓ cup full-fat coconut milk, stirred to combine the fat and water
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • ½ cup coconut flour
  • ⅓ cup cacao powder
  • 1 teaspoon baking soda
  • ½ teaspoon Himalayan salt
  • 4 tablespoons of peanut butter
INSTRUCTIONS
  1. Preheat oven to 180C. Grease a baking tin with coconut oil.
  2. Melt the chocolate with the coconut oil gently, stirring until liquid and combined. Transfer to a large bowl and whisk in maple syrup/honey, coconut milk, vanilla and lemon juice until blended.
  3. Whisk in eggs one at a time, until well combined.
  4. In a medium bowl, add all the dry ingredients: coconut flour, cacao powder, baking soda and salt. Toss gently with a fork to mix them evenly.
  5. Add to the chocolate mixture, whisking until well-blended and smooth.
  6. Transfer half of the batter to prepared pan, then add the peanut butter in the center, along the length of the pan. Top with the remaining half of the batter.
  7. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.

choc peanut butter cake

ICING:

200mL coconut cream

2 tablespoons cacao powder

2 tablespoons maple syrup

Gently melt all together over a double boiler, whisking until combined and there are no lumps. Refrigerate until it is solid, and whip it to perfection with a set of hand beaters.

This cake gets better and better with age. Honestly, the first day I thought that it was pretty average. So I whipped up a basic icing and crossed my fingers. The next day, it was a little better. By day 5, this was almost like a light mud cake (if there is such a thing) it was velvety and rich, while being airy at the same time.

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Superfood Chocolate Brownie (Paleo)

This recipe makes the most moist chocolate brownie. It is delicious, chocolatey and totally guilt free. Made with sweet potato, it is not sickly sweet. The brownie is also Paleo and can be made suit vegans. The appropriate substitutes are in the recipe.

This recipe may seem like it has a few steps, but pretty much you just cook the sweet potato (super easy if you throw it in with other veges to roast, while making dinner) or boil it while you’re in the kitchen doing other things. Then you make a super easy batter, add the sweet potato and bake away.

No gluten, grains, sugar or dairy. This is such a winner. Who can say ‘no’ to brownie, anyway?

brownie

Ingredients
1 large sweet potato, or 2 cups mashed sweet potatoes
3 eggs
1/4 cup coconut oil, melted (or butter if you aren’t dairy free)
1/4 cup maple syrup or raw honey
1/2 cup coconut flour
1/2 cup cacao powder
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
pinch of salt
1/2 cup dark chocolate chips or cacao nibs\
Instructions
Step 1: Bake or boil sweet potato. If boiling, peel and put in a saucepan with water, let it boil for 5 minutes or until soft; drain water and mash. To bake: place in a 200*C oven, for about 1/2 an hour or until a fork easily pierces the flesh. Remove from the oven and peel

Step 2: Preheat your oven to 180*C

Step 3: Cream the coconut oil/butter with the maple syrup/honey. Mix in the eggs until combined.

Step 4: Add your vanilla, coconut flour, cocoa powder, baking powder and salt and mix until all is incorporated.

Step 5: With a hand mixer, mix in sweet potato to the batter.

Step 6: If using dark chocolate chips or cacao nibs,  add them in now and mix by hand.

Step 7: Line a baking tray with baking paper and pour the batter in.

Step 8: Place in the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean
Eat warm or cold, cut, serve and Enjoy

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2 Ingredient Digestive Detox

This recipe is amazingly effective at cleaning out the digestive system. Rich in pro-biotics, and with a seed known for drawing toxins from the small and large intestines this is a match made in gut health heaven.

Our colon can store stagnant mucus, and fecal deposits; which lodge in the colon walls and release toxins into our system. This costs our body energy, vibrancy and good digestion. It can lead to serious health implications if there is a build up that is unresolved for a long period of time. These toxins can also lead to weight gain, inflammation, gastritis, colitis, ulcers and duodenal ulcers, diseases of the urinary tract, cystitis, and pyelonephritis. Read more on the website Natural Cures and Home Remedies.

Let’s cut to the chase about cleansing your digestive system in a way that promotes good bacteria, bowel flora and also gets rid of the nasty stuff:

1 tablespoon of flaxseeds

2 tablespoons of coconut/ dairy kefir

Mix together and let it soak for 15 minutes to 2 hours; timing is up to you. Then quickly run through a processor (a hand blender works well) just to crush the seeds a little.

Consume straight away.

Eat this mix in the morning, before breakfast. Continue with the following daily regimen to get maximum benefits.

1 Week: 1 tablespoon of ground flaxseed mixed with 100 ml of kefir

2 Week: 2 tablespoons of ground flaxseed mixed with 100 ml of kefir

3 Weeks: 3 tablespoons of ground flaxseed mixed with 150 ml of kefir