primal cavewife

For Christmas dinner last year I cooked up a storm for me, boyfriend and his dad. There was shrimp cocktails as entree, this lamb roast with a side of sweet potato topped with sour cream for main and flan for dessert. I didn't french trim it because I think it's too wasteful just to make it look pretty. I think this looks fine anyway.

Ingredients:
3 racks of lamb
1 cup macadamia nuts
1 large garlic clove, peeled
1/2 cup chopped parsley
4 tbsp coconut oil
2/3 tsp salt
salt and pepper to taste
butter or coconut oil

• Wash and pat dry racks of lamb. Sprinkle with salt and pepper and set aside.
• Place macadamia nuts, chopped parsley and garlic clove in a food processor. Add 4 tbsp of coconut oil and a pinch of salt. Process into a thick paste.
• Heat a teaspoon of butter or coconut oil in a frying pan. Seal each side for a minute each. Remove to a plate and once cooled down, cover the meaty side with 50mm thick layer of macadamia paste, pressing down with your fingers. Place in the fridge to set.
• Preheat oven to 200C. Place lamb racks in a slightly oiled tray crust side up and bake for 13 minutes at 200C. Turn the oven down to 165-170C and roast for a further 8 minutes.
• Rest out of the oven for 10 minutes before serving with gravy.

I don't normally cook pork because it's not the kind of meat we often buy. But I saw this recipe and thought why not? And oh my God! It's SOOOOO GOOOOOOD!

Ingredients:
2 tbsp coconut oil
sea salt, pepper to taste
4- to 5- pound pork loin roast
1/4 cup desiccated coconut
6 carrots
a celery stalk
2 onions
3 1/2 cups chicken broth
2 cans of tomatoes
6 fresh thyme branches
6 garlic cloves, crushed
4 tbsp organic butter

• Heat coconut oil over medium heat in a large frying pan.
• Sprinkle salt and pepper all over the roast and then roll the roast in the coconut.
• Sear the roast in the frying pan for 4 minutes on each side.
• While the roast is searing, chop the veges into large pieces.
• Remove the roast from the pan, add all the veges and cook in the drippings from the roast until the onions become tender.
• Add the stock, canned tomatoes, thyme branches, garlic and pepper.
• Stir well and bring to boil.
• Place the roast in a slow cooker and Pour the vege mix over the roast. Cook on high for 4 hours and then on low for another hour.
• After the roast is done, remove the roast from the vege mix.
• Remove the thyme and pour half of the vege mix into a food processor or a blender. Add the butter and blend until smooth.
• Place the sliced meat on a plate, top with the remaining cooked veges and pour the blended sauce all over it.

1/4 cup Vinegar (I used Apple Cider Vinegar)
Water
Salt

• Put the bone in the slow cooker and fill it up with hot water until the bone is covered.
• Pour in the vinegar and add salt.
• Set the slow cooked on high until it is boiling, and then turn it down to low.

I let mine cook for 48 hours before I turned it off. You can then freeze it, which is what I did, and use it as a stock or drink it like that or cook it with vege. Be creative!

I love books, especially new books. When I first got onto this diet, I looked up recipe books on the net and found this book. 500 recipes in it and it costs less than $20 on my favourite book website BookDepository!! So my boyfriend decided to pre-order 3 a couple months ago. I just checked. It doesn’t come out for another 61 days. I can’t wait for it to arrive so that I can try new recipes and tell you guys what I think of it!

For those of you wondering, this is where I got the recipe for the Zucchini Carbonara. I didn’t actually get this book from Bookdepository. My boyfriend got it on his Kindle.
To be honest, the recipes didn’t appeal to me very much apart from the Zucchini Carbonara. Maybe I will give the other recipes in this book a go this summer while I look for a full time job. I will update this section once I finally try out more. In the meantime, give the other recipes on my blog a go and let me know what you think!

I baked this cricket ball cake for a friend a while ago. It was the first ever novelty cake I have ever made. I baked a chocolate mud cake in a round pyrex bowl and then rolled out some fondant and laid it over the cake and decorated it with an icing pen I found in woolies.

This cake was made of chocolate mud cake with flour, so it was much easier to bake than the paleo chocolate mud cake. Besides, it did not require and cutting or carving. So if you have a cricket fan, this would be the perfect cake to bake them!

If you are not gluten-intolerant and you feel a bit naughty and a little bit bored this weekend, indulge yourself in this beautiful rich Oreo Cheesecake! A friend gave me this recipe. Not sure where the original is from.

Here is a great Paleo cheesecake recipe that doesn’t use cheese at all!

Ingredients:
2 cups oreo crumbs
2 tbsp butter, melted
1/4 cup brown sugar
1 tsp ground cinnamon
900g cream cheese, softened
1 1/4 cup white sugar
1/3 cup heavy whipping cream
2 tbsp flour
1 tsp vanilla extract
4 eggs
1 1/2 cups oreo crumbs
450g sour cream
1/4 cup white sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 1/2 cup semi sweet chocolate chips
1 tsp vanilla extract

• Combine 2 cups cookie crumbs, melted butter, brown sugar and cinnamon in a bowl. Firmly press mix evenly onto bottom and 1 inch up sides of a 10-inch pan. Bake at 175 degrees for 5 minutes. Set aside.
• In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cup sugar, 1/3 cup whipping cream, flour and 1 tsp vanilla. Beat in eggs, one at a time.
• Pour 1/3 of batter into pan. Top with 1 1/2 cup cookie pieces. Pour in remaining batter.
• Bake at 175 degrees for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar and 1 tsp vanilla, spread evenly on cheesecake. Continue baking for 7 minutes. Turn off and leave in oven 30 minutes. Remove cheesecake and cool completely.
• Combine 1 cup whipping cream and chocolate chips in saucepan. Stir over low heat until chocolate melts. Stir in 1 tsp vanilla. Pour mix over cheesecake while still warm. Refrigerate until serving time (at least 8 hours).

I made this cake a couple years ago for a friend’s birthday. This is one of the recipes I’ve missed most, another one a friend sent me. Too bad it would kill my boyfriend. It is the best chocolate mud cake I have ever had. Don’t believe me? Give it a go.

Note: If you are after a Paleo Chocolate Mud Cake recipe, this may be more suitable for you! I promise this is just as good, if not better, not to mention a healthier recipe too! I have also baked a novelty cake out of this recipe, a cricket ball.

Ingredients:
1 cup plain flour
1 cup self-raising flour
1/2 cup dark cocoa powder
1/2 tsp bicarbonate soda
2 1/2 cups sugar
250g dark chocolate, chopped
250g butter
3/4 cup water
1/2 cup buttermilk
2 tbsp oil
4 eggs

icing:
200g dark chocolate, chopped
200g butter

• Preheat oven to 160 degrees. Brush a deep, 23cm square tin with melted butter or oil. Line base and sides with baking paper, extending at least 2cm above the rim.
• Mix flours, cocoa and bicarbonate soda in a large bowl. Stir in sugar and make a well in the centre.
• Put the chocolate and butter in a pan. Add water and stir over low heat until butter and chocolate melt together. Using large metal spoon, gradually stir chocolate mix into the dry ingredients.
• Whisk together the buttermilk, oil and eggs in a large jug and add to the cake mix. Stir until ingredients are well-combined and smooth. Pour mix in the baking tin and bake for approximately 1hour and 40 minutes. Leave cake in the tin to cool completely.

Icing:

• Combine Chocolate and butter in a small pan and stir over low heat until smooth. Cool to room temperature, stirring often, until the mix is thick enough to spread (you may put it in the fridge to speed it up a little). Turn the cake upside down so that the top is flat and spread icing completely over the cake, allowing the icing to set slightly before serving.

This is my guilty pleasure. I like to make at night and have it for dessert, and then put the leftovers in the fridge and then microwave it and have it for breakfast, lunch and dinner the next day. It’s an excuse for me to eat lots of ice cream and cream because it’s mostly fruits and I tell myself it’s all good… it’s mostly apples and berries… can’t be that bad… 

Click here if you have come to the wrong place and are after a paleo apple crumble pie. I promise this is even better!

Ingredients:
3 granny smith apples, peeled and diced
1 cup berries, optional
1 tbsp brown sugar
1 cup of oats
cinnamon
2-3 tbsp butter
1 tbsp flour

• Preheat the oven at 160 degrees.
• Place apples berries and brown sugar in a cake tin or a casserole dish. In a bowl, rub oats with cinnamon, butter and flour and then sprinkle the mix over the fruits.
• Bake in the oven for 30 minutes.
• Serve with ice cream and cream.

• Preheat oven to 170 degrees. Line muffin tray baking paper.
• Mix almond meal, salt, baking soda and cinnamon together.
• In separate bowl, whisk oil, honey and eggs. Mix almond meal mix in the wet ingredients.
• Fold in sweet potatoes, walnuts and bananas.
• Pour batter in muffin tray and bake for 25-30 minutes.

‘Why don’t you make a Paleo Sticky Date Pudding?’ This is the first time my boyfriend ever asked me to make him dessert. He has a sweet tooth so of course I immediately went online to look up a recipe for him. This recipe was jackpot. It smells so good and tastes so delicious that you don’t even realise it is Paleo!

Ingredients:
1 1/2 cup pitted dates
1/3 cup boiling water
100g butter, softened
1/2 cup honey
3 eggs
1/3 cup yoghurt
2 1/2 cup almond flour
1 1/2 tsp baking soda

Caramel sauce:
200g butter
1 cup honey

• Preheat oven to 150 degrees. Place cupcake liners in muffin tray.
• Place dates and boiling water in food processor and pulse until dates are chopped and mushy.
• In a bowl, mix the butter and honey until creamy. Add eggs gradually and beat well. Pour mix into dates with yoghurt and blend.
• Mix almond flour and baking soda together and combine with date mix.
• Pour mix into cupcake liners and bake for 40-45 minutes or until cake feels spongy.
• Place butter and honey in saucepan and over medium heat simmer for 10 minutes. Serve pudding warm with cream, strawberries and caramel sauce.

Note: Caramel sauce will harden when refrigerated. Heat it up in the microwave before serving.

satay sticks for entree, a big scotch fillet and this novelty cake for dessert! I found a recipe online and decided to try it.

The cake was easy enough to bake, but building it was a lot harder than I expected… because it is a paleo cake and has no flour or anything to hold it together, it comes out much smaller and deflates when it cools down. It is nevertheless a very good paleo chocolate mud cake.
The initial idea was to build a skyline, but it ended up looking like a ute instead and now he won’t stop calling it his ute cake. 

Here is a recipe for a normal chocolate mud cake if you want the cake to stand properly. I have made a novelty cake out of this recipe as well – a cricket ball.

Building this car was not easy, luckily there are many youtube videos out there. Here is one that I chose to help guide me. I baked a chocolate mud cake to form the inside of the car, mixed up an avocado chocolate mousse to use as icing to help glue the car together and finally a simple marshmallow fondant to make it look pretty and turn it into a purple car because purple is his favourite colour. 

Chocolate Mud Cake
Ingredients:
200g butter
250 dark chocolate, in pieces
4 eggs, separated
1/2 cup honey

• Preheat oven to 160 degrees.
• Melt butter and dark chocolate over low heat in a saucepan and stir until smooth. Set aside.
• Whisk egg yolks with half of the honey until thick and creamy.
• In a separate bowl, beat egg whites until soft peaks form. Gradually beat in the rest of the honey.
• Add chocolate mix to the egg yolk mix and mix together with a spoon.
• Fold through egg white gently. Once mixed together, pour batter into cake pan.
• Bake for 40-50 minutes.

Avocado Chocolate Mousse
Ingredients:
2 avocados
1/4 cup cocoa powder
1/4 cup honey

• Pulse all ingredients in a food processor until the mixture is smooth.

Marshmallow Fondant
Ingredients:
125g marshmallows
250g icing sugar
Food Colouring

• Place marshmallows in a microwaveable bowl and microwave them for about 30 seconds or until marshmallows have melted.
• Slowly mix the icing sugar with marshmallows with a fork. It will get very sticky and very messy. I would recommend not touching the mixture until you have enough icing sugar in it for it to be less messy. Add in your desired colour of food colouring in the mix while you are stirring.
• Once you have enough icing sugar, the mix should not be too sticky and you can roll out your fondant and design your novelty cake.

Note: I used normal white marshmallows without food colouring for the windows, blue food colouring for the wheels and mixed red and blue food colouring to get purple.

This one of the first desserts I made my boyfriend when I first found out that he’s gluten-intolerant. It is so delicious you won’t even realise that it is flourless!

Ingredients:
300g milk or dark chocolate
125g unsalted butter, chopped
2 tsp vanilla essence
6 eggs, separated
1/2 cup caster sugar
200g hazelnut meal
1 tbsp caster sugar

• Preheat oven to 180 degrees.
• Break the chocolate into pieces and place them in a saucepan with butter and vanilla essence. Stir over low heat until melted and smooth. Set aside to cool for 5 minutes.
• Beat egg yolks and sugar together with electric beater until mixture is pale, thick and creamy. Gradually add chocolate mix, beating on low speed until just combined. Stir in hazelnut meal and set aside.
• Beat egg whites until soft peaks form. Add extra sugar and beat for a minute. Add a large spoonful of the egg white to chocolate mix and fold through until well combined. Add remaining egg white and fold through gently.
• Transfer mix to a cake tin or muffin tray, smoothing top. Bake for 45 minutes (20 minutes for muffin tray) until centre is moist but not sticky.

So it’s been a while since I last cooked because I’m so stressed with uni and assessments and exams and finding a job… so my boyfriend took over the cooking (and he will be cooking for another 2 weeks until my exams are over). But my chilean housemate made this flan the other day and it is THE best thing ever. So I decided to try his recipe since we have no more classes and my boyfriend and I love custard-y stuff Now that I am officially unemployed, I will probably be cooking a little bit more to de-stress myself. 

Ingredients:
500ml heavy cream
1 can condensed milk
4 eggs
3/4 cup sugar

• Preheat the oven to 180 degrees.
• Whip the heavy cream in a bowl until it is thick and double its amount. Combine the condensed milk and eggs with the heavy cream and beat until the ingredients mix.
• In a saucepan, heat the sugar over low fire and stir occasionally until it caramelises and turns brown. Be careful not to burn the caramel.
• Quickly pour the sugar in a cake tin or a ramekin as the caramel will harden very quickly. Pour the cream mix on top in the tin.
• Make a water bath by filling another container with water and placing the tin with the flan mix in that container making sure the water will not seep into the flan mix. Place the water bath along with the flan mix cake tin in it into the oven and bake for 40-45 minutes or until the flan sets. Cool in the fridge.

This, I think, is by far the best apple crumble pie I have ever made. This requires making the two parts separately and then putting them together when you serve. First layer was apple filling, second layer was crumble, third layer was heavy cream (because we like our apple pie with cream and ice cream but you can leave them out if you go fully paleo) and finally more crumble.

If you are not keen to try paleo and have come to the wrong place. Don’t worry. I have a glutenful apple crumble pie recipe waiting for you here!

Apple Filling
Ingredients:
3 Granny Smith Apples, peeled and diced
cinnamon
nutmeg
2 tbsp brown sugar
ground clove
cornstarch (optional)

Crumble
Ingredients:
1/2 cup ground almond
1 tbsp butter, softened
2 tbsp brown sugar
cinnamon

• Preheat the oven to 200 degrees.
• In a saucepan, cook the apples with cinnamon, ground cloves, nutmeg and brown sugar together with some water to make sure the apples don’t dry out. Keep adding water whenever it does get too dry.
• Add cornstarch if you want it to be sauce-y. I didn’t add any to mine as I didn’t have any. Cook until apples are soft. This will take about 25 minutes.
• In a bowl, combine the almond, butter, brown sugar and cinnamon.
• Place the crumble mix on a baking tray and bake in the oven for about 10-15 minutes or until it turns golden brown.
• Remove the crumble from the oven and with a fork, comb through it. The crumble will seem a little wet at first but once you comb through it and let it sit for a few minutes, it will be crunchy and crumbly.
• Spoon some apple mix in a bowl and top it up with the crumble and it is ready to be served!

I came across this recipe online and thought ‘hm… this looks like cheesecake…’ Looked at the recipe… there’s no cheese! Decided I’d give it a go anyway… Tried the end product and let my friends and boyfriend have a taste of it… Looks like cheesecake, tastes…kinda like cheesecake… must be cheesecake! NOPE!

You have to try it to believe me. Or you could just stick to this Oreo Cheesecake recipe that is in no way Paleo at all. It’s got cheese and oreo in it.

Ingredients:
2 1/2 cup raw, unsalted cashews (soaked for at least 24 hours)
1/2 cup coconut oil
1/2 cup honey
1/3 cup lemon juice
1 tsp vanilla extract

Crust:
1/2 cup pitted dates
1/2 cup pecans
1/2 cup flaked coconut

• Blend all crust ingredients together until they are breadcrumb consistency.
• Press crust mix in the bottom of the pan, making sure it doesn’t go up the sides.
• Blend cake ingredients. Filling should be super creamy and not chunky to feel like cheesecake.
• Spoon filling into pan. Cover and freeze overnight. Thaw for 15-20 minutes before serving.

Note: this recipe broke my food processor when I tried to pulse the crust ingredients. Try chopping up the ingredients into smaller pieces in case they break yours… or maybe mine is just cheap… it did only cost me about $20. I then had to blend the rest of my ingredients in a blender because my food processor was useless. I did have to portion the cake mix and blend them separately to make sure it would come out smooth. Make sure to soak the cashews for at least 24 hours. The second time I make this, I was so impatient, the mix came out chunky and it wasn’t as good as the first time I made it.

My boyfriend likes to buy heaps of bananas and because it’s summer, fruits go bad very quickly. So he decided that he wanted some banana bread! I asked a friend for a recipe and she gave me some great ideas. Here’s what was in the banana bread.

Ingredients:
4 small bananas, mashed
1/4 cup hazelnut meal (which i ground myself and became hazelnut butter instead)
1/4 cup whey protein
3/4 cup almond meal
2 eggs
1/4 cup coconut oil (or butter or olive oil)
cinnamon powder

• Preheat the oven to 180 degrees.
• Beat all the ingredients together until it is well-blended.
• Brush some oil in a loaf pan.
• Pour the batter into the loaf pan and sprinkle some cinnamon powder on the top.
• Bake it in the oven for about 30 minutes or until it turns golden brown.
• Serve warm with some butter on top!

This avocado chocolate mousse is absolutely delicious! You can eat it on its own or mix in some fruits. I like mine with kiwi, strawberries and bananas. It is a great idea to pack some for picnic. Not being able to pack any sandwiches for my boyfriend, I had to get creative. I ended up packing some paleo sushi, paleo cheesecake, this mousse and some brie cheese. Yummm…! This mousse is meant to be smooth but my food processor broke and I haven’t been able to replace a new one being a poor student and all – the cheapest food processor I could find is about $20 from Big W and it’s too far from where I live. So I had to whip this up with a blender. It has chunks of avocado in it, but still very tasty.

This is also the very same mousse I used as ‘icing’ to glue my novelty car cake together. It is very flexible with what you can do with it. Hope you enjoy it as much as I did!

Ingredients:
2 avocadoes, pitted
1/4 cup cocoa powder
1/4 cup honey

• Pulse ingredients with a food processor until the mixture is smooth.

This the first Paleo dish I actively looked up to make for my boyfriend. It looks a little sloppy but it is so good. Especially if you love zucchinis, and bacon, and carbonara… Being a big fan of zucchinis, I chose this recipe out of all the many other recipes from his ebook. It was easy and did not require many ingredients, and most importantly, the ingredients were really accessible. My boyfriend likes zucchini more because of this dish as well!

Ingredients:
4 zucchinis, sliced (I used a slicer because it’s easy and they are sliced evenly and not too thick)
bacon, cubed (amount depends on how much you love meat)
1 egg
1/4 cup cream
1/4 cup coconut cream

• Fry the zucchinis in a frying pan in olive oil for about 2-3 minutes until just cooked so that they are not too soft. It may be easier to cook in batches.
• Set zucchinis aside. Fry the bacon in the frying pan until browned. Beat the egg, cream and coconut cream together and pour it in with the bacon making sure the egg does not scramble.
• Place the zucchini in the frying pan with the sauce and cook for another 2-3 minutes. Season with salt and pepper to taste.

I love zucchinis. Back in Canberra we used to grow them in the backyard and they would grow so big, bigger than the size of my arm and they are very easy to grow as well. This recipe is one of our favourites. Mine because of the zucchini and my boyfriend’s because of the amount of meat in it. Perfect for dinner for the both of us!

Ingredients:
4 medium zucchinis
300g mince, beef/lamb
1 tsp coconut oil
1/2 cup onion, diced
3 cloves garlic, pressed
1 can coconut cream
1 tbsp curry powder
1 tsp garam masala
1/4-1/2 tsp cayenne, depending on how spicy you like it
1/2 tsp cumin

• Preheat oven to 200 degrees.
• Cut zucchini in halves lengthwise. Scoop out the seeds and set aside. The shell should be about 1/4 inch thick.
• Sprinkle the zucchini shells with salt and pepper and microwave, covered, for 3 minutes. Set aside.
• Chop the zucchini innards.
• Heat the oil over medium/high heat. Add the onion and garlic and sauté until onion is translucent. Add the mince and cook until browned. Drain the fat.
• Add the zucchini innards and sauté for a minute, until it just starts to soften.
• Stir in the curry, garam masala, cayenne, and cumin.
• Pour in the coconut cream, bring to boil, then lower to simmer. Simmer for about 10 minutes or until the sauce is thickened and creamy.
• Spoon the mince mix into the zucchini shells, ensuring not to add too much liquid.
• Bake for 10-15minutes.

I used to work at a bakery when I was still studying my Bachelor degree. I love the smell of pastry and bread. Smells so homely. I can still bake them now, but it’s no fun baking when you can’t share it with your other half properly. Even though it’s not the same without the smell of freshly baked pie, this is a close alternative especially for those cold winter nights to keep your bellies warm.


coconut oil
1.5kg beef mince
2 onions, chopped finely
4 medium carrots, chopped finely
dried herbs
2 bay leaves
8 tomatoes, chopped
2 cups bone broth
cinnamon

Mash Potato Topping:
1 large sweet potato
pepper
cinnamon
butter, melted

• Preheat oven to 190 degrees.
• Add coconut oil to a large frying pan and heat over a low/medium fire.
• Add the mince, onion and carrot and stir until cooked.
• Add the bay leaves and herbs and stir through for about a minute.
• Stir in the cinnamon, pepper, chopped tomatoes and broth, and cover and simmer for 30 minutes. Season to taste.
• Peel the sweet potato and cut it in thirds and boil it until it is soft. Drain the water and mash them. Season to taste.
• Pour the mince mix into a large casserole dish and cover with the mashed sweet potatoes. With a brush, glaze the top with butter.
• Bake in the oven for 30 minutes or until golden brown.

My boyfriend loves satay sticks because they are all meat and sauce. I thought I would try to make it for him as a surprise at home one day and then for his birthday for his 4-course meal. That day I made him a soup and prawn satay sticks for entree, a big scotch fillet steak and a chocolate mud cake.

You can make these satay sticks with prawns, chicken, beef, pork or lamb. I normally make these with chicken or prawns.

Satay Sticks
Ingredients:
soy sauce
sesame oil
sugar
corn flour
prawns, chicken, beef, pork, lamb

• Marinate prawns, chicken, beef, pork or lamb with soy sauce, sesame oil, sugar and corn flour. Put them on a skewer and fry them on a frying pan until they are cooked.

Note: I did use brown sugar instead of normal white sugar because I didn’t have any and it doesn’t seem to taste any different anyway. But you could try it and let me know what you think.

Satay Sauce
Ingredients:
2 tbsp chunky peanut butter
a dash of coconut cream
a dollop of sweet chilli sauce
a pinch of cayenne pepper

• Mix all the ingredients over a frying pan on medium heat until the mix is simmering. Add more coconut cream if it is too dry. Serve with the satay sticks.

Do you like lots and lots of meat? Then this may be a dish for you. My boyfriend likes to call it Meatslop because it’s not very attractive… and he enjoys slopping dinner on our plates when he’s serving. It may not look delicious, but it is very delicious if you like apples and meat.

Ingredients:
600g mince beef
2 eggs
3/4 cup desiccated coconut
2 carrots, grated
1 onion, diced
1 medium apple, diced
1 tbsp lemon zest, optional
1 tbsp lemon juice, optional
2 tbsp curry
1 tsp ginger, optional
1 tsp salt
1 tsp coconut oil

• Preheat oven to 170 degrees. Grease a loaf pan with coconut oil. Combine all the mince, eggs, coconut, carrots, onion and apple in a large pan mash it together until well-blended.
• Stir lemon zest, lemon juice, curry and ginger together in a medium bowl.
• Pour half the sauce into the bottom of the loaf pan. Press meat mix into the loaf pan and pour the remaining sauce on top.
• Bake, covered in an aluminum foil tent for 1 hour. Remove tent and bake for an additional 30 minutes.

Note: curry can be any kind of curry you like. I’ve tried thai green curry paste with coconut cream as well as indian curry powder with water. Just be creative and you’ll find one that suits your taste!

Ingredients:
Marinade
1.5 kg chicken thigh, diced
1/2 cup coconut cream
1 tbsp lemon juice
1/4 tsp garam masala
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
salt
pepper

Curry
2 tbsp butter
1 onion, chopped
dash of ground ginger
5 garlic cloves, minced
1 capsicum, sliced
5 tomatoes, chopped
1 can coconut cream
1 tsp garam masala
1 tsp cayenne pepper
1 tsp coriander powder
salt
pepper

• Marinate chicken with coconut cream and spices in a large bowl and set aside.
• Melt butter on frying pan on medium heat and add onions and cook until golden brown.
• Add ginger and garlic and cook for a few minutes.
• Add spices and cook for a couple minutes.
• Add the chicken mix and cook through.
• Add capsicum and tomatoes and simmer for 12-15 minutes.
• Add the coconut cream and simmer for a couple minutes.

Ingredients:
2 large portobello mushroom, stemmed
2 eggs
Lots of bacon, cubed

• Preheat oven to 160 degrees. Beat two eggs and mix in the bacon. Pour the mix into a large mushroom and put it on a tray and bake it in the oven for 20 minutes.

My boyfriend prefers to have bacon and eggs every morning. I try to get up in time sometimes, other times I just make him a protein shake and send him off because I'm too lazy. On weekends I try to make him a surprise.

This day, I found a recipe online. Little bacon and egg muffin cakes. Too cute not to try!

Ingredients:
Strips of bacon
4 eggs
Salt and pepper
Mixed herbs

• Preheat the oven to 180 degrees. Line the muffin tray with cupcake papers.
• Line the inside of the cupcake papers with bacon strips.
• In a bowl, beat the eggs together. Add salt, pepper and the herbs and mix it together.
• Pour the mixture into the bacon lined cups and bake in the oven for 20-30 minutes.

Note: You can add any leftovers you may have in the fridge. Tomatoes, mushrooms, etc.

One thing I’ve missed the most since going on the Paleo Diet, was Pancake Sundays. Coincidentally, my boyfriend bought a bottle of maple syrup. So I decided to surprise him and start the Pancake Sunday tradition! I jumped online and found a delicious pancake recipe that both of us enjoyed very much. Hope those of you who are gluten-intolerant as well can enjoy a lovely Pancake Sunday.

Ingredients:
2 eggs
1/2 cup almond meal
1/2 cup coconut cream
1 tbsp butter

• Beat the eggs together.
• Add almond meal and coconut cream to the eggs and mix them together. Consistency should be thick. Add more almond meal if necessary.
• Heat up a tablespoon of butter on frying pan on medium high.
• Place a tablespoon of the mix in the frying pan and flip it over when the mix is starting to dry up. The top side should now be golden brown.
• Cook for another 30 seconds to a minute and serve with maple syrup!

Want to get big? Drink this for breakfast! My boyfriend has gotten so big since he started lifting again – gained 10kg of muscles in the past 2 months. I’d like to think that I contributed by feeding him lots and lots of good food. He generally either gets this or bacon and eggs for breakfast if I am bothered to wake up early enough to cook. Weekends I would make something special like Almond Pikelets to change it up a bit… I like to surprise him 

For those of you who are looking to get big, his secret is also to drink 2L of milk everyday. That’s right, we get at least 14L of milk every week just for him. And we don’t get the hi-lo or low fat stuff, he gets the A2 milk… when he can afford it. Mostly we just get the normal full cream milk – it’s more accessible and cheaper. But if you’re trying to get used to drinking more than a glass of milk, start by having this protein shake for breakfast every morning!

Ingredients:
250ml of milk
1/4 cup of coconut cream
a banana
an egg
a heaped scoop of whey protein
handful of berries, optional

• Blend everything in a blender.

Note: all these ingredients are adjustable. This morning he requested an extra banana and an extra egg in his protein. So what you want to put in it is totally up to you.