primal cavewife

• Peel the kiwis and slice them as thinly as possible.
• Dry them on the dehydrator at 70C overnight or until they are brittle.

• 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.

• Marinate the meat on a bed of salt and place it in the fridge for about an hour. The longer you leave it the saltier it gets.
• Remove the salt off with a knife and brush the vinegar on.
• Marinate the meat with the mixed spices and place them on the dehydrator at 35C for 12 hours.

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 150C.
• Mix the almond meal, coconut and most of the flake almond together.
• In a pot, heat up the honey and butter.
• Mix the bicarb soda with water and mix with the honey mix until it gets frothy.
• Remove the honey mix from the heat and mix it with the dry ingredients until combined.
• Add water if needed to make it more dough-y
• Form small balls with the dough and press down lightly on the baking pan.
• Press some leftover flakes on top.
• Bake in the oven for 35 minutes or until golden brown.

• Preheat oven to 200C.
• Line baking tray with baking paper and set aside.
• Mix all the ingredients together with a fork or your hands.
• Roll the mix into balls and place them on the tray.
• Bake in the oven at 200C for 25-30 minutes.

• 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.

• 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.

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.

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.

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.