It’s Friday evening and it’s raining over here, so that’s just asking for some weekend comfort food. And these Stuffed Sweet Potato Skins (Paleo, Whole30, Low Carb) are just the perfect solution for fun finger food. They are packed with flavour, but won’t make you feel crappy afterwards as a fast food takeaway would. And I think that’s worth the short time spend in the kitchen, isn’t it?
Ok, winter officially arrived in Australia. Well, I have to admit I have definitely adapted to the weather over the past three years, so it feels super cold now, even though it’s nothing in compared with European winters of course. However, the fact that we have no heating at home (not even air-condition to use as a heater) doesn’t really help. When it’s around 5 degrees at night you just wanna make sure to stay warm. So there is a lot of comfort food cooking happening in this household at the moment.
And what other food would keep you nice and warm than a bowl of hearty curry? I mean who am I kidding, I can eat curry at any time and weather condition. But the warming spices and chillies are even better in the cold. So here is my version of Beef Massaman Curry (Paleo, Whole30, Low Crab).
Even though it’s been a very slow process so far, Queensland’s weather is finally transitioning to winter. And that means that you can still sunbathe and maybe even swim during the day, but the nights are finally getting a bit cooler and therefore just perfect for comforting meals with warming spices such as cinnamon, coriander, cumin or cloves. Did you know that these spices are not just delicious and make us feel cozy, but they can actually raise our body temperature? Definitely handy in the cooler weather. And when all combined in a beautiful rustic meal? Comfort on a plate. Well, you tell me. Try this Moroccan Spice Shepherd’s Pie (Paleo, Whole30, Low Carb) and judge it yourself.
According to the latest news it looks like it will be a while before we can travel again… Which is a really sad piece of information for those who like us love to travel the world and experience different cultures and of course their food. But we have to believe that these restrictions are for the best and we will be able to explore the world again as soon as possible. In the meanwhile, let’s bring the world to us. Through cooking of course. I’d start with our trip to Vietnam, where we would eat one thing on the daily. The famous Vietnamese twist on a French baguette – Banh Mi. Delicious combination of all the fresh flavours you can possibly imagine packed together in crispy bread.
But as you know, this blog is about healthy eating and my recipes are mostly Paleo because that’s the way of eating that makes me happy, healthy and strong. And I would like to inspire others to eat well and show you guys, that healthy doesn’t have to be boring. That’s why I dared to switch the bread for lettuce and created Banh Mi Lettuce Cups (Paleo, Whole30, Low Carb). So it’s a meal that we can eat every day all year long and not just while on holidays. I promise the flavour explosion is still going to happen 🙂
Yay, it’s Friday! I know, it’s probably different for many of you at the moment with all the restrictions going on, probably working from home… But still, isn’t Friday a good day to have some fun and treat ourselves a little? And who says that you have to go out to do that? Guess what, you don’t need to order expensive takeaway either. You can still have a great Friday night at home. And stay pretty healthy too. I think that’s a win. So make yourself a nice drink (alcoholic or not, I’m not judging) and these Loaded Sweet Potato Fries (Paleo, Low Carb, Vegan Option), organise a Zoom trivia with your friends and have some fun.
Are you full from all the Easter goodies and looking to cook something light and simple again? If your answer is yes, I might have just the right easy recipe for you. This Prawn Stir-Fry (Paleo, Whole30, Low Carb) takes only minutes to make and it’s full of colourful veggies, lean protein and healthy fats.
In case that your answer is no, there is definitely a few options for more hearty meals on this blog too 🙂 Just search in the Recipes.
Now back to the Prawn Stir-Fry (Paleo, Whole30, Low Carb). With Cauliflower Rice it will make for a perfect quick mid-week dinner.
Looking for a fast dinner option? Or something to pair with your weekend bevie? Forget the crappy takeout. You can make finger-licking “fast food” at home. Because there is nothing easier and cheaper than making chicken wings yourself. For next to no money you can use good free range chicken and real ingredients. Your body will be thankful for it, trust me. Try the Spicy Chicken Wings (Paleo, Whole30, Low Carb) and see 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).
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).
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.