Paleo | p

My Easter Traditions + 5 Recipes

Birds are chirping, trees are starting to bloom, lent is nearly over and bunnies are starting to appear everywhere, which only means one thing…. Easter is coming!

It has almost become a tradition every Good Friday to have lunch with my family at Barwon Heads Beach where my nan has a caravan, but this year everyone’s separated. My dad is at the family holiday house in Phillip Island with his best mate and kids, my mum is in hospital, I’m at home studying and blogging and my twin and brothers are still asleep (its 12:12pm). I’m a little upset we all aren’t together because I cherish family time like a batch of chocolate brownies and bowl of dairy free ice-cream, but I guess some things happen you can’t control and instead of dwelling over it, you just have to pick the positives and roll with it.

And thats what I’m about to do.

Whenever I feel like I need some alone time or a place to relax, I head straight to the kitchen and cook. Its my space to meditate and it’s where things (creations) happen. I’m not much of a chocolate eater but when it comes to Easter, chocolate is my #1 ingredient.

Unfortunately  this year leading up to Easter I’ve been busy seeing my mum every few days in hospital whilst studying and organising my trip overseas in July, I haven’t had the chance to prepare or cook anything easter themed, so I’ve decided to feature my top 5 favourite easter recipes from other bloggers instead, in no particular order. Click the picture for the recipe.

#5: Colourful Devilled Eggs by foodjimotto 

easter eggs w: hummus

My changes: I would replace the ½ cup mayonnaise with hummus.

#4: Peanut Butter Cups by thegraciouspantry 

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My changes: cacao powder instead of cocoa. Why? read here.

#3:  Raw Dairy Free Chocolate by bodyofnature

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#2:  Raw Fig, Cherry, Lavender and Honey Cake by Ascention Kitchen 

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My thought: I would use almond milk as the nut milk and make sure the cashews are raw.

#1: Gluten Free Hot Cross Buns by thehealthychef 

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I hope everyone has a great Good Friday today. I will be watching the Good Friday Appeal and looking out for my name and donation scroll across the screen! If you would like to join me, you can donate here.

Have a Happy Easter everybody!

E N J O Y 

For more, follow me: instagram.com/bodyofnature 
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Overnight Vanilla Chia Seed Pudding

Healthy eating doesn’t  have to be boring!

Most times I like to plan my breakfast ahead. but sometimes its the last thing on my mind so I just opt to go with the flow once I wake up. Usually I hate having the same thing for breakfast every morning because I get really bored.

But when it comes to Chia pudding, it’s a different story.  I could eat it for days and days and not get bored. I love making and creating  different combinations and I love the gel-like texture. It’s definitely one of my favourites!

Per 2 tablespoons, Chia seeds contain:

  • 4g protein (all essential amino acids)
  • 5 g of Omega-3 fatty acids (brain food)
  • 250mg of calcium (hello strong nails and silky hair)
  • 10g fibre (keeps the.. um.. brown stuff flowing).
  • 2x more potassium than bananas
  • 3x antioxidant than blueberries
  • 3x more iron than spinach

Chia seeds obtain 9-12 times their weight in water and do the same in the stomach, so if you’re not making them overnight, ensure you soak them for at least 20 minutes to avoid bloating and keep you fuller for longer.

If there’s one question I get asked a lot its “How do you make chia pudding?” So, here are my secrets! 

I stick with the traditional non-diary  almond milk + chia seeds base combo because its easy, tasty and requires less energy to digest, however you can replace the almond milk with coconut cream if you want a thick rice pudding.

It is important you do get the ratio of chia seeds and liquid right otherwise you will end up with either a runny watery texture or a crunchy grind-your-teeth texture. I aim for a 2:1 ratio : 2 tablespoons chia seeds per 1 cup of liquid and it turns out perfect every time!

Tip: The longer you leave the chia to soak, the thicker the chia pudding. It will rise about 1 cm.

Overnight Vanilla Chia Pudding 

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Ingredients:

  • 2 tablespoon chia seeds
  • 1 Cup  unsweetened almond milk, I used almond breeze 
  • 1 scoop vanilla instant protein, optional 
  • handful of cacao nibs, to present  
  • 1 pear   
  • ½ cup blueberries

What to do:

  1. Combine chia seeds, almond milk and protein and stir.
  2. Pour into glass and leave in fridge over night to set.
  3. Top with blueberries, pear (or selected fruit) and cacao nibs

E N J O Y 

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Recipe Feature: Paleo Zucchini Fries

One thing I LOVE to do is support local and international foodies! And the best way to do that? a RECIPE FEATURE!

I think its a great way to get an insight into a variety of lifestyles of how they cook and create their food, but also getting the opportunity to see how one ingredient or staple item can be used in so many ways!

Every recipe I feature I would eat and create myself, and believe in 100%. Ill try my best to feature recipes throughout all lifestyles so everybody can enjoy them.

By all means, if you have a recipe or know somebody with a to-die-for recipe that you think fits my blogs criteria, please send me your recipe here (include “Recipe Submission” in the subject field) with the following details:

  • Ingredients
  • Method
  • Picture (with no writing)
  • Bio – about yourself and/or blog
  • Any tips or tricks you may have used

Todays RECIPE FEATURE is a paleo favourite from one of my inspirations, Luke Hines.

Enjoy Kaelli, x

____

PALEO ZUCCHINI FRIES

These are absolutely awesome! I love combing them with a rare juicy piece of steak or a paleo friendly chicken schnitzel! Whip up a batch today and see how delicious they are for your self.

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INGREDIENTS

  • 2  medium zucchinis
  • 1 egg white (reserve the yolk and try sue elsewhere to avoid wastage)
  • ¼ cup almond milk
  • ½ cup almond meal
  • 1 tablespoon mixed seasoning, whatever you like, I like mixed herbs
  • Avocado Oil

METHOD

1. Start by preheating the oven to 220°. 2. Cut the zucchini into 3-inch sticks.

3. Whisk the egg white in a small bowl, and add the almond milk.

4. Combine the almond meal and seasoning in a separate bowl.

5. Dip zucchini sticks into egg mixture, and then roll in almond meal mixture.

6. Lightly coat a baking sheet with avocado or coconut oil, and place zucchini fries on sheet.

Bake for 25€-30 minutes or until golden brown

Sweet Potato Caramel Chocolate Brownies

OH. MY. GOD….. these brownies! WOW!

They are the yummiest, fudgiest, melt-in-your-mouth, rich chocolate brownies I have ever tasted and they are 100% CLEAN and HEALTHY! Oh, and they are also completely vegan, gluten-free, dairy-free, refined-sugar free and incredibly addictive! Perfect for everybody!

Traditional Chocolate Brownies are made with egg, flour, cocoa and butter but NOT these ones! Sweet Potato acts a natural sweetener combined with medjool dates, and is an excellent Low GI substitute for eggs and butter to create a fudge appearance and texture.

By using healthier alternatives like cacao instead of cocoa and almond meal instead of white self-raising flour, you automatically decrease the amount of calories and increase the nutritional values per serve, which allows you to STILL ENJOY the good things in life like chocolate, sweets and ice-cream! HOLLA to that, seriously, Why should you have to miss out when theres a healthier version? 

Chocolate brownies

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Makes 16  (4cmx4cm) | 1 serve = 1 brownie | Total time: 1 hour

 Ingredients 

  • 2 sweet potatoes, cut into 5cm circles, skin on for extra fibre 
  • 1 Cup (20) medjool dates, pitted 
  • 1 Cup almond (or hazelnut) meal
  • ½ cup raw cacao
  • ½ cup arrowroot flour (gluten free)
  • ¼ cup maple syrup
  • ½ cup desiccated coconut
  • Method 
  1. Line a baking 30x20cm baking tray (standard) with baking paper and pre-heat oven to 180 degrees
  2. Cut sweet potato into 5cm circles and place into a steamer until very soft (20 mins). You want the potato to look a dark orange and be soft enough to mash. 
  3. Add sweet potato, medjool dates, cacao into a high-powered food processor and blend until combined enough to resemble a smooth appearance.
  4. Add almond meal, arrowroot flour and coconut and blend until all ingredients are completely mixed through. At this stage the mixture should be smooth and thick. If its a little sticky, add a tablespoon of almond meal until you you’re happy with the consistency. 
  5. Scoop mixture into baking tray and using the back of a spoon or pressing firmly with your palms, smooth and even out . Its important to make sure the brownie mixture is even otherwise you will end up with different thickness.
  6. Place in oven for 15- 20 minutes and when soft and spongy, remove from oven and cool for 10 minutes before slicing into squares.

Enjoy!

* excuse the change in text fonts, for some reason it changed once I begun putting bullets in :/

Make sure to join the BON family on Instagram and Facebook for more recipes like these! 

Kayleigh, x

How to Make Quick and Easy Kale Chips

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If you know me well, you would know pre-packaged snacks (or any food for that matter) are my least favourite things in the world, except for the odd occasion when I really need something. Instead, I like to make my own….. for these reasons:

  1. I know ALL the ingredients which have been used
  2. I enjoy baking, especially creating intolerance free recipes
  3. Its healthier and things taste SO much better
  4. To save money (in some cases)
  5. For a little more education- I find it interesting researching what foods work best in combination with others and which ones don’t. I also like to do some research on the ingredients I’m using so I can create something with maximal health benefits.

Most of us know anything green that is a vegetable or fruit is good for us and we should be aiming to eat 3-4 servings a day. Currently, this is easier said than consumed!

As much as I LOVE my greens, somedays I struggle to find ways to eat them other than in salads, especially when I need to hurry out the door to uni or work or when my days get extremely busy. This was until I brought a dehydrator, grew a bunch of kale and discovered Kale Chips!

KALE HEALTH BENEFITS

  • One cup of chopped kale contains just 34 calories + 3g protein
  • Per calorie: has more iron than beef, more calcium than milk, 10% more vitamin C than spinach
  • Contains no cholesterol and no unhealthy saturated or trans fats, making Kale chips a great option for cardiovascular health
  • Rich with powerful antioxidants & vitamins and minerals – Vitamin A, C, K, E, potassium, calcium, iron
  • Gluten Free + High Fibre (which stabilises blood sugar levels, helps keep you full)
  • Anti-inflammatory
  • Natural detoxification food + when juiced, a natural hangover cure

Kale chips make a great  low-calorie, nutrient-dense, quick, easy snack and as I found out, is a really clever and incredibly delicious way to get those leafy greens into my belly! YUM!

Important: Kale is quite strong in flavour so I recommended you add some spices (as mentioned in the recipe) or see below in EXTRAS for a Salt + Vinegar recipe.

KALE CHIPS

gluten-free | grain-free | nut-free | refined- sugar free

1- 2 servings | 15 minutes

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Image source: Honest Fare

What you need:

  • 1 bunch kale leafs (pull off the stem)
  • ½ tablespoon olive or coconut oil
  • ½ teaspoon of 2-3 seasonings of your choice (garlic powder, paprika, cinnamon are my favourite)
  • ¼ teaspoon Himalayan salt

How to make:

  1. Pre-heat oven to 120 degrees. Line baking tray with baking (parchment) paper.
  2. Remove leafs from the Kale stem (stems are great for smoothies) and gently wash under cold water and pat dry with paper towel.
  3. ‘Massage’ the oil into the Kale until all leaves a covered and coat with your chosen seasonings/spices.
  4. Spread out Kale leafs onto baking paper, but make sure the layer is thin, even and you leave at least a 1cm gap between each leaf. Otherwise your kale will be soggy and cook unevenly.
  5. Bake for 10 minutes then rotate the tray and bake for a further 10 minutes. You want the chips to be brown, but not burnt.
  6. Let cool for 5 minutes to crisp up.

EXTRA:  Kale does have a strong flavour. Thus, if you want to create something with flavour and similar tasting to packaged chips – add some salt and vinegar! Mix ¼ tablespoon of Apple Cider Vinegar or white vinegar with ¼ teaspoon Himalyan salt, whisk until combined, then sprinkle over chips after they have been baked. Simple and Tasty!

NOTE:  You may also try these in a dehydrator.

Enjoy!

Want more healthy ideas and recipes? JOIN THE B.O.N.N FAMILY ON: Instagram:@bodyofnature | Facebook: BodyOfNatureNutrition 

KAYLEIGH, X