primal cavewife

Every morning, my boyfriend and I bring greek yoghurt with cream, dried fruits and nuts to work for breakfast. It's delicious, but we've had it everyday for months now and I've been looking for alternatives in case I get sick and tired of my yoghurt mix.

I saw that they were selling Chia Cups at IGA. At $5 a pop, I could easily make one myself! And it's so easy!!! It is so naturally sweet that you could even have it as a dessert.

Serves 2

Ingredients:
2 medium sized banana, chopped
4 tbsp coconut cream
2 tbsp chia seeds

• Place the banana and coconut cream in a bowl and blend it with a stick blender.
• Once it is smooth, mix in the chia seeds
• Refrigerate for the next morning or serve immediately!

So I bought this nifty gadget a couple weeks ago and made this delicious pasta with it. I decided to venture out and try a creamy sauce and ended up with this beautiful bright and delicious dish! My boyfriend said the green and orange could put some people off... I think it's beautiful. How often do you see such bright vibrant colours in one dish?

Ingredients:
2 medium sweet potato
butter
2 avocados
1 can coconut cream
200g spinach (or your desired amount)
1 1/2 cup bacon, cubed (optional)
2 cups mushroom, sliced (optional)
salt
pepper

• Spiralise the sweet potato with the Chef Avenue 3 in 1 slicer. Stir fry it on medium heat in butter until cooked and place the noodles in a bowl.
• In the same frying pan, melt some butter and fry up the bacon until cooked. Then add the mushrooms and cook until mushrooms are golden brown. Set aside.
• In a saucepan, blend the avocados and coconut cream until creamy. If your avocado is a bit raw like mine, cook it on the stove until it softens then blend it with a stick blender.
• Once the avocado mix is creamy, add the spinach a handful at a time and cook until the spinach is slightly reduced and blend it. Keep adding and blending until you have reached the desired amount of spinach you want to add.
• Add the bacon, bacon fat and mushroom into the avocado spinach mix and salt and pepper to taste.
• Serve the sauce with sweet potato noodles.

I bought the Chef Avenue 3 in 1 Slicer over the weekend from CNR and was super excited to use it this week because I can finally make my boyfriend spaghetti bolognaise! I knew that being gluten intolerant, spagbol was something he hadn't had in years, so I decided to make him this delicious surprise. I don't love spagbol that much, but I LOVED THIS! HE loved this, which really says a lot. His only complaint was that the zoodles were too long... yes... I have a newborn toothless child at home. But that can easily be fixed by cutting the noodles up.

Since we usually cook a lot to last us several meals over the week, this recipe serves at least 6. But you can easily adjust the ingredients... or just cook a big pot and bring it for lunch the next day!

Ingredients:
2 onions, diced
5 garlic cloves, minced
1.5kg beef mince
1 cup water
2 carrots, cubed
5 tomatoes, chopped
2 cups mushroom, chopped
2 tbsp oregano
2 tbsp basil
2 tbsp chives
2 tbsp thyme
5 tbsp tomato paste/5 tbsp tomato sauce, optional
grated cheese, optional
salt
pepper
4 zucchini, julienne

• Melt butter on medium heat in a pot. Add the onion and garlic and fry until cooked.
• Add the beef mince and a cup of water and heat until mince is browned.
• Add the carrots, tomatoes and mushrooms and let it simmer.
• Add the herbs, salt and pepper and simmer for about 30-45 minutes.
• In the meantime, place the zucchini noodles on a paper towel in a bowl and add salt. This is to draw the water out of the zucchini. Dab as much water as you can with a fresh paper towel.
• On a frying pan, heat the zoodles up for a couple minutes and plate it.
• Add the tomato paste/sauce in the mince mix and simmer for a couple minutes.
• Serve the zoodles with the sauce and a handful of grated cheese.

• Heat butter/coconut oil in saucepan. Add cayenne pepper, bay leaf, cardamom pods and cumin.
• Add onions and sauté until translucent. Add turmeric, ginger and garlic.
• Add tomato, stir and add the rest of the spices. Stir and add 1/2 cup water.
• Add the lamb and stir.
• Cook on medium heat for an hour with the lid on.
• Place the lamb in a bowl and add the spinach to the sauce. When the spinach is partly cooked, blend it with a stick blender and place it back on the stove for another five minutes. Add the coconut cream, flavour with salt and pepper and mix the lamb back in the sauce.

• Preheat the oven to 180C.
• In a bowl, mix the linseed meal, warm water and butter until the butter is melted and the mixture thickens.
• In a big bowl, combine the remaining dry ingredients, then stir in the linseed mix until everything well combined.
• Split the dough into thirds and roll them out between two sheets of baking paper. You might want to either get someone else to stretch out the baking paper while you roll it out or keep flipping it to make sure that the baking paper does not get caught in the crease of the dough on the underside.
• Once rolled out to desire thickness, carefully peel the top baking paper and place the base in the oven for 22-24 minutes or until the edges are golden.
• Once cooked, remove the crust from the oven and place your desired ingredients and bake a further 15 minutes at 200C!

• Cut up the strawberries, bananas and kiwis in cubes and place them in the icy pole moulds.
• Juice the apples and pears together or separately and fill the moulds up with the juice!
• You can use whatever fruit you want as juice and as filling. This is what I had and this is what I made!

• Coat the spareribs in barbecue sauce. You can make your own paleo sauce, but I am not too bothered about that at this stage... Maybe some day.
• Wrap the spareribs in aluminium foil and put it in the oven at 180C for 2 hours.