Chicken Korma

17 Wednesday Sep 2014

Posted by Wendy in All recipes, Chicken, Main Meals

Tags

cauliflower, Cauliflower rice recipe, chicken, Chicken Korma recipe, curry, gluten free, Grain Free, Primal

I love spicy food, that lovely tingle of after-burn is the sign that the level of heat is just perfect. However, while I am not quite up to the “so spicy I sweat” level of enthusiasm, I do know some people who think that there is no point to a curry if you don’t need to brow mop :). On the other end of the spectrum are those that, while they love the taste of spicy food do like just a hint of heat in their curry.

This is why I love making my own curry so I can control how much heat I put into the mix. And so can you with this Chicken Korma dish, just adjust the amount of dried chilli flakes and there you go.

This recipe is ideally best prepared the day before, so the marinade does its magic and makes the chicken tender. But if you are in a hurry, cook it up, I’m sure it will taste great! Which is more than I can say for my photography, which does not do justice to the dish!

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Lovely Lemon Tart

15 Monday Sep 2014

Posted by Wendy in All recipes, Cakes and Bakes, Sweets & Treats

≈ 6 Comments

Tags

almond meal, butter, coconut, cream, Eggs, gluten free, Grain Free, lemon, lemon tart recipe, paleo, Primal

I read a twitter comment a while back about why do so many Paleo people blog about cookies and cakes. Well that did make me chuckle and my sister and I have this continual conversation. For anyone who is a sugar burner – rather than a fat burner, they may well wonder because isn’t primal/paleo eating all about what cave women/men ate and we don’t think they had ovens then and don’t you just eat meat? Or some other such thing.

What underlies our conversation about cakes, cookies and sweet treats is the wonderment of not being addicted to sweet stuff and the joy of creating something delicious that you can eat and leave. There isn’t that continual call of “eat me, eat me and EAT ME RIGHT NOW” from the cake tin. There is the satisfaction of creating something with half or quarter the amount of sweetness of traditional recipes and using a sweetener than has at least some nutritional merit. There is the intellectual thought gone into changing a recipe from a grain base to a grain free base (and a nut free flakey pastry still elludes me). So anyway I now use the #pimpingpaleo as a general thumbs up and stand proud all you Primal/Paleo cake bloggers! And if anyone has cracked the nut free flakey pastry share that link right now 🙂

So rant of the day is over and I say why wait for desert for this yummy tart. I am sure anytime is a great time for this, slightly sweet, slightly tart, Lovely Lemon Tart!!

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Chocolate & Coconut “Bounty” Truffles (Gluten, Dairy & Refined Sugar Free)

06 Saturday Sep 2014

Posted by Wendy in All recipes, Sweets & Treats

≈ Comments Off on Chocolate & Coconut “Bounty” Truffles (Gluten, Dairy & Refined Sugar Free)

Tags

chocolate, chocolate recipe, clean eating, coconut, coconut oil, dairy-free, gluten free, Grain Free, paleo, Primal

What I love about giving up refined sugar is all the creative ways people look to recreate chocolatey treats. I love the use of coconut milk 🙂 all I can say is oh yum they look scrumptious! Thanks to Hungry Club!

Hungry Cub

I was always the BIGGEST fan of bounty chocolate bars. The chocolate shell, the coconutty centre – a combination of flavours I completely love. It was one of my favourite special snacks.

More recently (after I decided to learn to make more things from scratch) I tried my hand at my own version of these favourite chocolates. You can make them as bars or truffles but I find truffles to be the easiest snack size and also less messy to coat in some delicious dark chocolate.

If you’re feeling super keen or creative, you could even try making your own homemade chocolate for the shell. Perhaps that’ll be my next attempt…

Chocolate Coconut “Bounty” Truffles (makes approx 20 balls)

2 cups dried coconut (thread or chips)
3 tbsp full-fat coconut milk (is best if you use the ‘thicker’ portion from the top of the can)
1 tbsp brown rice syrup…

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