Who doesn’t love bliss balls (protein balls, energy bites, you-name-it)? They are the perfect little snack to accommodate your afternoon coffee, to grab when you need to satisfy that sweet craving or simply provide you with little bit of extra energy when needed.
However, most of the bliss balls you get in cafes and shops are just jampacked with sugar and often other unnecessary ingredients too. To be clear, I’m not following a keto lifestyle or saying that all carbs are bad for us. But I do agree with the claim that we eat many more carbs than we need to. And it’s actually super easy to overdo it even with the healthy treats. Because most of them are based on dates or other dried fruits which are super high in carbs and will most likely leave you even hungrier than before. That’s why it’s always good to read labels. Or even better – make the goodies at home. Because there can’t be any easier treat to make at home than bliss balls. Try my Chocolate Cashew Bliss Balls (Paleo, Low Carb, Vegan) and see it for yourself 🙂
Do you like colourful food? I love it. Not talking about the artificial colours which make children hyperactive. But the beautiful colours real food has. The calming green of spinach, sun bright yellow of capsicums, loving red of beets… Because food is not just tasty, but beautiful as well, isn’t it? And I truly believe that food which is colourful (again, talking about whole foods) is good for us. I can imagine all the amazing nutrients entering my body when eating colourful meals. So I try to play with my meals a bit. Put colours on my plate. And if you know me, you would know I try to sneak veggies wherever possible. For example in my smoothies or porridge (like in my last posted recipe for Indian Spiced Porridge) or in this case to the colourful Savoury Beetroot Crepes (Paleo, Low Carb).
It’s been almost one year since I posted a recipe for the Carrot Cake Porridge. Talking about chilly mornings and comfort foods. Well, here we are again. Slowly, but surely the winter is coming to the Gold Coast. And even though the weather is still absolutely stunning during the day, the mornings are getting a bit colder. And that means my body is craving all the comfort food. All the time… But that’s a different story. Anyway, I also have to wake up pretty early for my work and can’t really skip breakfast, so it needs to be something easy to digest. And I think porridge just ticks all the boxes. And this Indian Spiced Porridge (Paleo, Low Carb, Vegan) is the bomb at the moment. No sugar, no gluten, just good things like seeds and coconut cream, beautiful warming spices and of course some veggies too. Because that wouldn’t be me if I didn’t try to sneak some veg into everything.
Cauliflower is in the limelight for quite a while now. Because you can make nearly anything from it. Pizza, rice, mac and cheese or even ice cream. I know, right? But it has a perfect neutral flavour and smooth texture, making it easy to hide it in variety of dishes while increasing your veggie intake. And since cauliflower is finally back to being affordable, I am happy to include it more into our daily diet again. So I made a Cauliflower rice from half I bought on the market, because that and zucchini noodles are probably the best and easiest side dishes ever. But as much as I love my veggies, I also felt like something a bit fancier to accommodate my meals. So from the other half of the cauliflower I whipped up these Cauliflower Gnocchi (Paleo, Low Carb).
I know this is not exactly the most classic Easter recipe ever (like the Hot Cross Buns or Carrot Cake I shared earlier). But it’s definitely Easter inspired. And super easy. Which might be handy when you are in a need of snack during the holidays and don’t really want to rely on the empty calories from all the chocolate eggs. I mean, indulging with a bit of chocolate is not that bad. I’m definitely going to have some. But in case you like to munch on something healthier as well, these Carrot Cake Cookies (Paleo, Low Carb) are undoubtedly a good choice.
Pretty much every country which celebrates Easter has special Easter meals. In Czech there are several dishes and treats which are very typical for Easter. And every family would probably pick different one as their favourite. Meanwhile in Australia you can’t possibly not notice what everybody’s most favourite Easter treat is. Unless you don’t go shopping. Ever. Or you don’t have a TV. Or a radio. Honestly. Because hot cross buns are just about everywhere from early January. Oh, I know that Easter is usually in spring (autumn in Australia). But Australians love their hot cross buns so much that they simply replace the Christmas goodies with them in the shops at the beginning of the year.
However, I have to admit, they are really good. Especially toasted and smudged with butter. That’s one yummy treat. But you might be quite surprised if you read the ingredient list on a packet of classic supermarket hot cross buns. It has about one hundred items. Not many good ones. And that’s why I decided to make my own recipe for Hot Cross Buns (Paleo, Low Carb). Because I know that they contain only a few clean ingredients which are good for me, while still being super tasty.
It’s not a secret here that I prefer to follow the Paleo way of eating, concentrating on whole, nutritious foods. That’s why I started this blog and share my kitchen creations regularly on my Instagramtoo. To collect my own recipes and hopefully inspire others. So I was super thrilled when the creators of Paleo Menu asked me to develop a whole weeks worth of recipes focusing on good whole ingredients for them. A perfect chance for me to show even more people that eating healthy can be fun and really easy too.
They call it Dream Paleo Week and I think not only the name, but the whole idea is amazing. If you sign up to their email list, every week you’ll receive recipes from passionate Paleo foodies like myself. So many fresh ideas every week! And yes, these Savoury Cauliflower Waffles (Paleo, Whole30, Low Carb, Vegan) are part of the weekly menu.
After a couple of weeks I’m back with another Asian classic, this time visiting the kitchens of Thailand (at least in my mind).
Today I’ve decided to share my version of Pad Thai, because it’s one of the most popular Thai dishes, yet not many people make it at home. But it’s much easier than you think. And of course I tuned the recipe up a bit, so it’s as nutritious as possible. That’s why I’m using spaghetti squash instead of noodles. Because it’s delicious, healthy and super easy to cook with. If you can get your mitts on this special variety of squash, you should definitely give my Spaghetti Squash Pad Thai (Paleo, Whole30, Low Carb) a try. It’s packed with fresh amazing flavours and nutrients.
I just love Asian cuisine. But. It’s a known fact that most of the restaurants are using lots of sugar and sauces with crazy amounts of ingredients to add more flavour to the dishes. That’s why I often try to recreate a healthier option at home, using whole foods and ingredients that I can actually pronounciate. Of course some dishes are never going to taste the same when made at home (yes, I’m talking about you Ramen), but I think I came pretty close with this Beef San Choy Bow (Paleo, Whole30, Low Carb).
Ok, this is probably one of the most convenient and easy family meals you can whip up any week night. Of course only if you don’t count in frozen dinners. But we are talking healthy here.
This Sausage Goulash (Paleo, Whole30, Low Carb) is super simple to make even if you are not a cooking wizard and uses very affordable ingredients. Comfort in a bowl served in no time. Who wouldn’t like that, right?