primal cavewife

• Beat the eggs and mix the almond meal, coconut cream, cacao powder, stevia vanilla extract, and cinnamon powder together.
• In a frying pan, heat up some coconut oil on medium heat and pour in a thin layer of the mix. Swish the frying pan around slowly to help spread the mix.
• Cook it for about a minute or two or until the batter starts drying up and stays in one piece and flip it with your spatula. Cook it for another minute and serve with cut fruits, cinnamon and cream.
• If you don't want cream, you can make your own sauce with cacao powder and honey and drizzle it on top.

• Blend the avocado, coconut cream, lemon juice, coconut oil, herbs, salt and pepper in a food processor or blender. Flavour the paste to your liking.
• Coat the chicken with sesame oil, salt and pepper.
• Bake the chicken wings in the oven at 180C for 45 minutes.
• Wrap the chicken breasts with strips of bacon and use a toothpick to hold the bacon in place.
• In a frying pan, add a tbsp of coconut oil and fry the bacon-wrapped chicken for about 5 minutes on each side or until the bacon and chicken turns golden brown.
• Place the chicken in the oven for 30 minutes or until cooked.
• In the same pan that you cooked the bacon and chicken breast in, heat up the avocado sauce. You don't have to, but I like to infuse the bacon fat into the avocado sauce.
• Serve the avocado sauce with the cooked chicken!

• Wash the vegetables and chop up the capsicum. Place the vegetables in a bowl and sprinkle the capsicum on top.
• In a saucepan, boil the eggs for about 5 minutes in boiling water. Once cooked, cool them in a bowl of cold water.
• In a frying pan, grease it with coconut oil and fry the bacon on medium-high heat.
• Once the bacon pieces are crispy, put the them on top of the vegetables and drizzle the bacon fat on top like you would a dressing.
• Shell the eggs and slice them and place them in the salad bowl.
• Salt and pepper to taste. Add from herbs if you want.
   

• Blend all the ingredients apart from the water in a blender until the mix is smooth and creamy.
• Add the water to the mix and blend.
• Pour the mix in the ice cream maker as per the manufacturer's guide.

• Pluck any stem out, wash the leaves and pat them dry.
• Drizzle some oil and sprinkle the salt on top.
• Mix the leaves together and place them in the dehydrator at 35C for about 5 hours or until they get brittle.

There are many ways to make sweet potato chips. You can fry them in coconut oil, bake them in the oven or dehydrate them. Since we have recently acquired a dehydrator, I decided to dry my own sweet potato chips.

Warning: The jar was full to the brim at 9am. By 5pm, the jar was empty.

Ingredients:
1 medium sweet potato
coconut oil
salt

• Slice the sweet potato as thinly as possible with a sharp knife. Soak them in cold water for an hour, changing the water after 30 minutes.
• Dry the sweet potato and coat the slices lightly with coconut oil.
• Place them on the racks in one layer and sprinkle salt over them.
• Dehydrate for 12 hours at 70C, rotating the trays every couple hours to ensure that they dry evenly.

We did turn it down to 30C before we went to bed in case the chips burnt.

• Preheat the oven to 180C.
• In a bowl, mash the bananas. Mix in the almond meal, whey protein, coconut oil and egg.
• In a pan, melt the milk chocolate buttons over low heat.
• Once the chocolate has melted, pour it into the banana mix and gently mix the two together. If you want swirls, don't mix the two completely.
• Grease the loan pan and pour the mix into it.
• Sprinkle some cinnamon powder on the top and bake in the oven for 40 minutes.

• Preheat the oven to 180 degrees. Grease the loaf pan with some butter or coconut oil.
• Mash the bananas and set aside.
• In a food processor, grind the hazelnuts. How fine you want it depends on the texture you want the bread to be. Mine was a little coarse because I wanted the bread to have a little texture to it.
• Mix the banana, ground hazelnut, almond meal, egg and coconut oil until well-blended.
• Pour the batter into the pan and sprinkle the cinnamon powder on top.
• Bake for 45 minutes.
• Serve warm, with or without butter!

• Preheat the oven to 180 degrees. Grease the loaf pan with coconut oil or butter.
• Mash the bananas and mix in all the ingredients.
• Pour the mix into the pan and bake for 35 minutes or until your toothpick comes out clean.
• Serve warm with butter!

• Slice the sweet potato really thinly. The thinner it is, the crispier they become when you fry them.
• In a frying pan, heat up the coconut oil and place a layer of thinly sliced sweet potato.
• Sprinkle the cinnamon powder over the sweet potato and flip them over once the bottom is golden brown. Once both sides have turned golden brown and let it set for a couple minutes before serving so they turn crispy.

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.

• 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.

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!

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.

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!