With Halloween around the corner it’s all about pumpkin lately. And even though I’m not always following the mainstream, this time I don’t want to miss the wagon, because pumpkin is actually my favourite vegetable. It’s so versatile. You can have it just roasted as a perfect side to your meats, pureed for extra fanciness or use it in desserts for a perfect texture and natural sweetness. So here is my recipe for super easy Pumpkin Cocoa Pudding (Paleo, Low Carb, Vegan).
I always thought that making a homemade coconut yoghurt is a little bit of alchemy. All the recipes sounded pretty complicated, included too many ingredients and a lot of work and I just couldn’t be bothered. But store-bought yoghurts usually contain so many unnecessary ingredients like starches and added sugars and also don’t seem to have many of the salutary probiotics which you expect from a yoghurt. And plainly they usually don’t taste very good. Well, unless you spend half of your salary on one tub. There are some very tasty coconut yoghurts out there, but their price can be too much for some of us. So I decided it’s time to give the home fermenting process a proper go.
Ok, this is definitely not a low carb recipe. But no one is perfect, right? And I still believe in the fact that fruit is better for us than some (artificial) sweeteners. In healthy amounts of course. I know that especially banana is super full of natural carbohydrates, so it’s not in my diet very often. But it also contains so many vitamins and minerals. And it’s nice to treat myself every now and then.
And that’s exactly what this Banana Bread (Paleo, Sugar-Free, Vegan) represents for me. Balance. Balance in my lifestyle when I’m not obsessed with every gram of sugar I eat and I enjoy some healthy treat when I feel like it. It’s my version of intuitive eating and food freedom. Because when I don’t forbid myself from eating anything, my choices are actually much better than if I have a feeling that something is not allowed (and therefore super tempting).
We are slowly getting into the winter season here in Queensland and the mornings are starting to be a bit chilly. I know I know, don’t get me wrong, it’s nothing in compare with winter in Europe. But it’s enough to put some warm socks on and definitely crave different foods in the morning. Something warming and comforting. Something easy to digest. And I think that porridge definitely advocate these foods. Unfortunately the classic porridge made of oats is not the best choice for some of us. But don’t worry, this Carrot Cake Porridge (Paleo, Low Carb, Vegan) actually doesn’t contain any gluten, dairy or sugar and you can also skip the nuts, so it’s suitable for people with lots of different dietary needs.
Lately I’ve been craving “sweet” breakfasts quite a bit. And if you have been following me for a while, especially on Instagram where I post my very realistic meals, you would know that it’s not something very usual for me. Normally I would have a plate with veggies and protein for brekky and be very happy with that. However I’ve decided to listen to my body and the cravings and give it something different every now and then. But no, I still wouldn’t have doughnuts for breakfast. That’s definitely not worth it. If I crave a “sweet” brekky I would make a nice gluten-free porridge instead (for example the Chocolate Porridge) or as lately my favourite Homemade Chocolate Granola (Paleo, Low Carb, Vegan) with coconut yoghurt. So if you are looking for some healthy breakfast inspiration you are at the right spot.
Ghee has undergone a huge comeback in the last few years. I think it’s because we are finally getting over the idea that fats are bad for us and can happily enjoy the real flavours again. And ghee definitely belongs to the healthy fats that we should incorporate into our daily diets. It’s known as a great cooking and baking fat because of it’s high smoke point (higher than most vegetable oils actually). It has a smooth nutty flavour which supports both, savoury and sweet dishes. And even though Paleo and Whole30 don’t support eating dairy, ghee has an exception. Why? Because when boiling and straining butter you’ll actually get rid of the milk proteins and solids which cause inflammation. And on the contrary you’ll be left with a golden goodness rich in flavour and nutrients which is suitable even for those of us who are dairy intolerant.
I know, I said that I don’t like sweet breakfasts much. And it’s true. Most of the mornings you could spot me stuffing my face with eggs and vegetables (or simply just some leftovers). But sometimes I need a little taste switch. And a little break from the proteins. And that’s when a nice bowl of warm porridge comes in handy (it’s also great to make ahead and have on busy mornings). But as you’re probably guessing now, it’s a bit different than the porridge as we know it. There are no oats or any other grains. No sugar. No dairy either. There even might be one very unexpected ingredient. Yet it still has the same effect. So if you are looking for a breakfast inspiration which won’t mess with your eating style, you are in the right place. Read about the Chocolate Cashew Porridge (Paleo, Low Carb) bellow.
As it is my first year of blogging which means sharing my cooking adventures with few more people than my family, there is quite a bit of room for reflecting at the end of this year. But even though there are definitely things that I think I could’ve done different, things that didn’t go very well (ehm, my first attempt for flax-seed flour goodies?) and things I could’ve improve, I prefer to think mainly about the good stuff. Why should we beat ourselves for something we didn’t achieve just because one year is ending? There is gonna be plenty of room to do our best the next year too. So let’s just cast aside the “unsuccessful” days (things are usually for a reason, right?) and focus on the bright side. What are your achievements this year? What are you really proud of? I would love to hear from you.
I already said it here several times, but I just can’t stress enough about how my relationship with food changed over last few months. And how impressed I am by that. Mostly that I’m grateful to the Whole30 for this change. Yeah, I think I just need to say it few more times. But it’s funny because during the program I didn’t feel like there is a difference. I felt like I was already eating healthy before that anyway. Yet now, six months after, I wouldn’t even look at some things I used to eat before.
This recipe always takes me straight to my childhood. Because I just loved all the types of spreads and remoulades as a kid. Especially the ones with mayonnaise. Czech people would actually spread almost anything over their slice of bread. My husband still can’t believe how many different spreads, remoulades, relishes, pates etc. we have. But some of them can include quite some nasties, especially when store bought. Luckily that’s not the case with this homemade Celeriac Remoulade. I don’t have to remove it out of my diet even as a food conscious adult. Because it needs only few whole ingredients, actually making for a very healthy treat. Combine it with my Grain Free Pumpernickel Bread and light meal can be served in matter of minutes.