Month: June 2016

Creamy Cauliflower Soup with Bacon Lardon ( Serves 6)

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This is a conservative serves 6 – because usually a HUGE batch of this does us for dinner and then goes into the freezer for easy meals later in the week!

Deliciously creamy and warm – without any cream. This is a wintery soup that really hits the spot. If you want to zing it up add a chopped chilli in the first step.

This recipe is for Thermomix and has traditional instructions.

creamy cauliflower soup with bacon

INGREDIENTS:

1 small brown onion ( approx 50 g)

1 garlic clove (approx 20g)

700-800 grams of roughly chopped cauliflower

500 ml water

2 large tablespoons Thermomix Vegetable Stock

( You can use 500 ml pf pre made chicken stock instead)

METHOD: (Thermomix – TM5)

Peel and 1/4 your onion and peel your garlic

Pop into the bowl and blitz 5 seconds speed 5. Scrape down sides of bowl.

Sautee 5 mins with 2 tablespoons of quality olive oil, speed 2, 100 degrees.

Add Cauliflower. Chop 5 seconds speed 3.

Add water and stock ( if using  veg stock) or pre made chicken stock.

Cook 100 degrees , Speed 2 for 15 minutes.

Slowly increasing the speed to 9 Blitz completed soup for 1 minute.

Serve with pan fried streaky bacon cut into lardon ( sticks or batons)  and plenty of pepper .

METHOD STOVE TOP:

Chop your garlic and onion finely and sauté in a heavy based pan in approx 2 tablespoons of good quality olive oil ( I use cobram estate)

When your onion and garlic are translucent add your chopped cauli and coat with the garlicky oniony oil.

Add your stock to the pan ( you will need a little more stock using the stove top )

Cool until cauli is tender, Blend with a stick blender until smooth serve as above.

Both may need more liquid depending on how thick you enjoy your soup.

 

NUTRITIONAL INFORMATION : (based on 6 serves)

Calories: 128 Fat:9.8g (Saturated 1.5g) Carbs:8.9g (Fibre 3.8g) Net Carbs: 5.6g  Protein:3.3g

 

 

 

Laughter is the Best Medicine

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Missing-Friendship-Quotes.jpg

I am lucky. I am blessed. I have quite the quirky collection of the most gorgeous friends. We don’t live in each others pockets but when ever assistance or laughter is needed we are there.

I do have a failing of being busy all the time and sometimes I feel I can be a terrible friend. But I have found in the last few days I do have a crowd of wonderful supportive women around me who care and will jump in and help me out when Im stressed or down. They are the best.

Its not long now till the big day of knee replacement arrives and Ive been luck enough to receive a couple of wonderful care packages from two of my far away friends up the coast. Lets call them the Onas… A gorgeous colouring book full of cats and a set of lovely pencils arrived the other week pre surgery delay from one Ona.. Its in the hospital bag ready to go. because – she said when you’re in the pain and on the drugs reading wont make any sense. And then the postie knocked at the door again. Some lovely hand cream and a pretty perfume package so I can keep smelling lovely in hospital from Ona further up the coast. Its in the bag too. Thank you girls xoxo Love you both to death.

And now to K & L, who rallied to my aid and brain stormed with me the other day, even with me with my wet hair in a turban and looking like something the cat coughed up after a night of no sleep. Brainstorm, coffee and laughter. And the boost I needed to keep going. And not throw it all away. The push I needed to change evolve and keep going when I was at the lowest of low points. The love the laughter the direction. I can not thank these girls enough. To drop what they were doing and come to assist me. The love is overwhelming.

Yesterday I was on a retail mission, I needed retail therapy and a phone call came in. Instantly that phone call became a coffee date filled with laughter and retail therapy. Ive been so snowed under with renovations and business building Id almost forgotten what the outside world looked like. This was another K in my life. AND it was the best medicine. I really needed that yesterday. I could have stayed in and wrapped myself in my heated blanket but Im so glad I went out and laughed and laughed and shopped. And my mission – to find a new stool for the bathroom? COMPLETE! as well as a new dress for a formal event I need to find and attend.

To N – In Melbourne. You have been in my life for so many years now, almost too m any to count. You have come to my rescue with your advice and support. Even with the crazy that constantly circulates in your super busy life you always always have the time and the energy to make me laugh. Your support and your advice I can not put a value on. Your friendship means the world xoxo

The phone calls, the messages the love and the support that I have received in the last couple of days are what have kept me moving forward . What has kept me strong. Today with the rain Im feeling a low coming. But the idea is not to dwell but to keep moving slowly forward. Today Im going to breathe and watch a movie. Im going to take some down time with my children.

Today I move further forward and I say thank you to  my beautiful friends xoxo

 

If you don’t eat Carbs – What do you eat?

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Life does not revolve around carbs. Especially int he amount consumed in todays society. Sure the body needs them to generate energy – but excessive over consumption and not enough movement can only lead to one thing. Your body will store it as FAT around your organs. And that is the fat that causes disease. That is what is slowly killing us.

One of the questions I get now days ( along with OH MY GOSH Look at how much weight you’ve lost  – how ?) when people find out I eat all the bacon is YOU DON’T EAT CARBS?? What do you eat…

Today I thought Id tell you my day on a plate. Ive been on the hop since 6.30am when I got up and chased my children out of bed to go to school ( one stayed home sick – the other lost his sports shirt and caused chaos.) So

6.30am Cup Of Tea with a couple of drops of milk ( sorry can’t drink it without milk can’t do it with cream)  Apparently is ZERO carbs. ( remember I wave the milk bottle over it)

8.15am and children are usually out the door. Sometimes Im hungry – today I was on the hop and wasn’t hungry – but hubby knew I would eat bad things if left to my own devices

He made me my BPC to go – while I knocked us up a bacon and egg omelette to share .

Consisting of 1 rasher of streaky bacon and 3 eggs – with 30 grams of colby cheese.

BPC -Zero Carbs

My half of an omelette  0.6 g Carb

At 12.30pm I had a hard boiled egg and a cup of lavender and mint tea  – again zero carbs

I then had 30 grams of Colby Cheese – Zero carbs.

For dinner at 6.15pm I had a bowl of my De-carbed Minestrone Soup 11.1 g Carb

Fat Head Pizza with cheese topping  x 2 slices   2 g Net Carbs in total.

A cup of RicoCoco a little later and maybe sliver of chocolate (85%).

TOTAL CARBS FOR THE DAY 13.16 G OF CARBS

Am I full – yes I am. Have I starved myself today – NO I HAVEN’T.  Do I feel amazing? Yes I do. Will I have that chocolate later – more than likely.

And that my friends is today on a plate.

Cheers, Lyndal

Chocolate Lava Puddings

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lava pud

THIS IS AN ORANGE LEVEL DESSERT AND IS NOT RECOMMENDED IF YOU ARE IN THE GREEN PHASE. But Chocolate Cravings are hard to beat and this one will hit the mark. If it doesn’t – you really have a problem. Thermomix and regular method included here.

INGREDIENTS:
1/4 Cup Almond Meal ( Thermomix 65 grams raw almonds)
100 g Dark Chocolate ( at least 75% – I used Cadbury Coco)
1 level teaspoon gluten/grain free baking powder
2 eggs
50 grams coconut oil
50 grams devondale salted cultured butter
1 teaspoon organic vanilla paste
METHOD:
Grease with butter 4 dariole pots or small ramekins
Mix together Almond Meal and Baking Powder – set aside.
THERMOMIX: Blitz Almonds and Baking powder Sp 9 15 seconds – scrape down bowl. Blitz again for further 5 second bursts if needed. SET ASIDE – do not wash bowl.
Melt together chocolate, coconut oil, butter and vanilla over water bath or in microwave.
THERMOMIX: Break up chocolate and Blitz 20 Seconds Speed 9. Scrape down bowl. Add coconut oil, butter and vanilla to chocolate. Melt 40 degrees speed 2 for 2 mins. Scrape down bowl. Add Almond Mixture and Eggs. Mix Speed 5 40 seconds, Scrape down bowl mix again if required. Place into well greased dariole pots or ramekins and set aside.
Non thermo: Gently beat eggs
Add Almonds and Eggs to cooled chocolate mixture folding in well. Place into prepared dariole pots or ramekins. SET ASIDE.
This recipe will work best if you an make earlier and if a hot day place in fridge for a couple of hours or if cold leave on bench.
PRE HEAT oven to 160 degrees fan. THEY MUST GO INTO A PRE HEATED OVEN!
Cook for 7 – 10 minutes ( depending on your oven). They will soufflé up. YOU need to serve them immediately with either greek yoghurt or double cream and berries. They are super rich and chocolatey but not sweet. They are quite bitter. If you can’t deal with bitter chocolate you can add a tablespoon of PURE maple syrup to your chocolate/coconut oil/butter mix.
Enjoy:
Nutritional information: ( not adding sides)
264 Calories Fat(g):25.6 Carbs(g):4.6 Protein(g): 5.3

Spicy Chorizo & Egg Breakfast Pots

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chorizo pots

This is a delicious breakfast and the chorizo and tomato mixture can be made up and and you just add your egg and feta and bake in the oven while you’re getting ready for work.

Its delicious, its filling and its super carb friendly if you combine it with your BPC at morning tea time.

INGREDIENTS:

1 Tin Crushed Tomatos ( I prefer Ardmona or Aldi Brand as both have no added nasties and taste amazing)

1/4 Spanish Onion Chopped Finely

1 Chorizo Sausage De skinned and crumbled

1 Teaspoon of Your Inspiration at Home Salsa Dip Spice

100 g Feta Cheese

1 Egg per pot ( makes 4 serves so 4 eggs in total)

4 handfuls of baby spinach (one per pot)

METHOD:

Combine Tomatos, Onion Chorizo and Spice Mix and add to Greased Ramekins on top of the handful of spinach leaves.

Crack an egg on top of this and season to taste.

Crumble your feta ( 25 g per pot) over the top.

Bake in a 180 degree fan oven for 15 – 20 minutes.

To serve top with diced avocado and sour cream, and if you love coriander pop some of that on as well.

This is a delightfully spicy way to start your day – or can be an amazing meal at any time. Its so easy!

NUTRITIONAL INFORMATION:

190 Calories per pot  Fat: 12.2g (not including toppings) 7.9 grams of Carbs  9.9g protein.

Offaly Good Peppered Chicken Pate

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offally good pate

The craving was strong last week. Id made the Seed Loaf and I needed – absolutely positively couldn’t live without it any longer – PATE. Now some of you will coil back in horror – after all – its LIVER – its OFFAL. But Im telling you all now – it was this or Lambs Fry and Bacon and my body said it wanted LIVER and thank you to Coles and their Free Range Chicken Range – I found the livers required in the Butchery section. So in the trolley it went! Now traditionally when I’ve made Pate previously Ive used Brandy to flambé my livers and had to sieve the end result ( this was pre Thermomix). So yep – you’ve guessed it the livers ended up in the Thermy after caramelising in Devondale Cultured Butter and Garlic Infused Olive Oil in a hot pan, and can I tell you – the result was spectacular. Im sorry for those of you without a Thermy – you will just have to get out the Food Processor or Stick Blender and then sieve it to get it as smooth and creamy.

INGREDIENTS:

250 g of trimmed and cleaned chicken livers

30 ml Garlic Infused Olive Oil

50 g Devondale Cultured Butter

Cracked Black Pepper ( as little or as much as you like)

Good Pinch Pink Salt

100 ml Pouring Cream.

METHOD:

Pop your Butter and Oil into your frypan. Get it nice and sizzly

Add your chicken livers to the sizzly buttery foam. Caramelise them on both sides and pop them into your blender of choice.

Add your cream and seasonings.

Blend until you achieve a smooth consistency.

Pop into ramekins ( I got a 225ml and a 100 ml ramekins worth) top with extra melted butter ( approx 50 g) and sit in the fridge to set.

Enjoy on your LCHF Seed Loaf for Breakfast/Lunch or a snack.

Nutritional Information:

Calories per serve 50   Fats:5.2g  Carbs:0.2g Protien:0.8g

Beef Mushroom and Merlot Hot Pot

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beef mushrom and merlot

This is deliciously rich and warming casserole for colder evenings. It makes 6 decent serves that will fill you with good fats and comforting goodness. Add a carrot to your base it becomes an orange meal ( but if you’ve had a fast day thats more than fine). Take the carrot out you’re back in the green.

This recipe is with the carrot added ( for your nutritional panel) its still well within the realms of being very low carb and very nutrient dense and good tucker!

INGREDIENTS:

1 Kilo Of Beef Casserole ( Chuck) steak cut into chunks but not trimmed ( leave the fat fat is flavour and filling)

1 Small carrot diced

1 small brown onion diced

1 stick of celery diced ( I used young celery from my garden so leaves and all)

2 cloves of garlic chopped finely

1 teaspoon sweet paprika

1 can of Rich and Thick Chopped tomatoes ( I used Adroma for this)

250 Ml Merlot

1 Tablespoon of Thermomixed vegetable stock

Assorted herbs ( Parsley, Rosemary, Thyme)

250 grams button mushrooms quartered

Pink Salt and Black Pepper to season

Sour cream or Creme Fraiche to serve.

Garlic Infused Olive Oil and Cultured Butter for Searing your Meat

METHOD:

Sear your meat on a high heat in a heavy bottomed pan using your infused oil and butter ( I use cast iron as I love the flavour it gives – I’ve also cooked in it for years)

Once your meat is browned well ( its a good time to season while the meat is browning) remove and set aside to rest.

Pop your chopped vegetables ( celery,onion, garlic and carrot if you’re using) into the pan and the leftover juices. If you need to add more butter and oil to help do it.  Add paprika (1 teaspoon) at this stage too.

One you have sautéed them down pop your beef and its resting juices back into the pan.

Now deglaze the pan with your merlot. ( Pop it into the pan with the beef and veg and scrape up all the bits stuck to the bottom of your pan with it while it bubbles and reduces)

Now you add your tin of tomatoes and a tin of water to the pan along with your vegetable stock. If you don’t have thermomix stock use the little pots of stock that continental make ( the jelly like ones)

Bring this all to a nice simmer and pop in your mushrooms.

Let this simmer nicely on the stove for a good 45mins to an hour.

I have gas so at this stage I switch off and pop in the herbs and clamp down the lid and reheat for another 30-45 mins when its time for dinner.

Add your fresh herbs at the very last for a pop of freshness. You could also squeeze in some lemon juice. This would give the dish added zing.

Serve with a side of buttery broccolini for adults – a little sweet potato or low carb spud ( spud Lites) for Diabetics or Kids or Hubbys who also need a couple of extra carbs.

Also add a lavish dollop of sour cream or cream fraiche and sprinkle with a little sweet paprika. ( extra)

NUTRITIONAL INFORMATION:

Calories: 135 calories  Fats:6.9g   Carbs:6.5 g  Net Carbs: 5.2  Protien:5.5g

 

White Chocolate Friand Bites

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friands

This recipe is not strictly green and yet its not quite orange either. Its very filling and is a great “take a plate” kinda recipe. I made it the other week to try it out and I had my fill ( one square) and sent it off down the coal mine with my hubby. I asked for honest reviews and opinions and they gave it. Most said a little bland ( but remember they didn’t have it with the cream I had it with) but all said could he bring it in again next weekend please.  I will make stuff for the boys to try all the time – if it stops the run for Pies and Bacon and Egg Rolls! These started as a “blondie” but earned themselves the title of Friand with their cake consistency and lightness. This one has Thermomix and traditional instructions.

INGREDIENTS:

250g Almond Meal   ( If you are using a Thermomix mill these yourself)

30 g White Chocolate ( Couverture is best if you can get it but commercial will do)

50 g Devondale Cultured Butter

30 g coconut oil

100 g Philadelphia Cream Cheese

4 x Eggs

1 teaspoon baking powder ( gluten and grain free)

1 Teaspoon vanilla paste ( or two scraped vanilla beans)

1 Tablespoon of double Cream to make ganache  with 30 g white chocolate.

METHOD: ( traditional and thermomix provided)

Thermomix: Mill almonds 1 minute Speed 9. Set aside in a sep bowl.

Without washing bowl place 30 g white chocolate in bowl and mill speed 9  for 30 sec

Add coconut oil and butter ( chopped into 1 cm squares) into bowl and melt 45 degrees speed 1  for 1 min, Check scrape down bowl do same again if needed in 30 second intervals.

Add Philadelphia Cheese Mix speed 5  for 30 seconds. Scrape down bowl. if not a liquid consistency repeat again.

Add Vanilla paste and eggs – Blend speed 5 for 30 seconds. Scrape down bowl.

Add Dry Ingredients ( Almond Meal and Baking Powder) blend for 30 seconds speed 4. Scrape bowl repeat.

Place into a lined brownie tin ( I use a 20 cm square Lurpak special brownie tin)

Bake in moderate ( 160-180 degree oven – they all differ) for 30 -45 mins. This will rise beautifully and brown on top. Its baked when a cake spike comes out clean.

TRADITIONAL METHOD:

Mix dry ingredients ( start with almond meal or flour) into a bowl.

Melt chocolate, coconut oil and butter in microwave or over a hot water bath.

In sep bowl add vanilla and eggs together whisking well ( you want them fluffy)

Mix Wet ingredients into dry in a folding action.

Bake as above.

GANACHE  – Its really a drizzle.. Melt together double cream and extra 30g white chocolate . Drizzle over cooled cake.

NUTRITIONAL INFORMATION: ( based on 16 servings)

Calories: 109  Fats:9.5g  Carbs:4.1 Net Carbs:3.3 Protein 1.9g

Healing Chicken Bone Broth ( or stock)

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healing chicken broth

My hubby  managed to get himself the strain of Super Gastro that was recently flogging people of the Hunter Valley. I got a touch of it too  – but I feel due to my healthy gut balance I’ve managed to shake it off with few repercussions. My hubby on the other hand stayed quite sick for over a week and and I  made some super concentrated Healing Chicken Broth for him -which later on can be transformed into a Lemon Chicken and Egg Drop Soup  because – the kids will eat that  on a cold and drizzly old day.

AND yes you do see carrot and onion in this and yes they are vegetables that grow under the ground – but did I actually say I was eating them here? NO Im not – you might consider it waste but its FLAVOUR and thats what Im all about – FLAVOUR and extracting the good fats and flavours while subtracting the carbs from it. This is great as a base for soup – if you wish to drink it as broth add more Pink Salt to taste.

INGREDIENTS:

1.5 Kilos of Skin On Bone In Chicken Thigh Fillets

100 ml Garlic Infused Olive Oil

Pink Salt and Black Pepper

5 Garlic Cloves ( Bruised)

1 small brown onion

1 small unpeeled carrot

I stick of celery

2 sprigs of rosemary

2 stalks of fresh curly parsley

1.5 litres of water

A good shake of Your Inspiration at Home Aussie Roast Spice.

Plenty of Pink Salt!

METHOD:

Pop your chicken in a deep sided baking dish ( all the while you’re cranking your oven so its nice and hot) and its got to be skin side up- we do like our skin crispy.

Give your thighs ( the chicken ones) a good slathering in Garlic Infused Olive Oil. The staple in my kitchen is Cobram Estate. Sprinkle with pink salt and cracked black pepper

Smash your garlic cloves like you’ve had a bad morning at the supermarket and pop them into the tray along with your onion cut into quarters – don’t peel them – the skins give flavour!

Sprinkle liberally with your Aussie Spices ( that you have bought off Lisa via the link or have a Your Inspiration At Home Rep close by you) and pop into your hot oven ( about 180 degrees) to roast and sizzle for about 45 mins or so.

Once its nice and roasty and has your family saying Oh that smells good is that dinner – pull it out of the oven and up end the lot into a large stock pot on the stove. THE LOT – cooking juices- fatty fat fat and all. ALL The flavour all the NOMS.

Then you put your water – your fresh herbs and your controversial carrot into the pot. Clamp your lid on and bring it to the boil. Let it simmer away for about an hour. Allow to cool slightly in the pot. Strain into another container. I leave my chicken and vegetables on top of the liquid until its cooled nicely. Chicken can be removed from the bones and mixed with mayo or just eaten as it is or added to the Lemon and Eggg drop soup you ( oh sorry Im ) making later.

NUTRITIONAL INFORMATION:( 6 Serves)

Calories:50  Fats:3.5g  Carbs:2.6g Protien:2.5g

Crunchy Granola Not So Sweet

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crunchy granola.jpg

INGREDIENTS:

1 Cup whole raw almonds

1 cup shredded coconut ( unsweetened)

1/4 Cup Pumpkin Seeds

1/4 Cup Sunflower Seeds

1/4 Cup Flax Seeds

1/2 Cup Flaked Almonds

1/4 Cup Psyllium Husk

1/4 Cup White Chia Seed

100 g Coconut Oil ( melted)

1 Split Vanilla Pod

1/2 Teaspoon Cinnamon

5-8 Drops Liquid Sweetner if desired ( or 30 Grams Maple Syrup or Raw Honey if you are Paleo)

 

METHOD:

Put all ingredients into a large bowl  and mix well to combine.

Bake in a moderate oven for 10 -15 mins on a lined baking tray. Turning mix every 3 – 5 mins to ensure it browns and toasts evenly.

Allow to cool on bench and then place into fridge or freezer to set coconut oil.

Once set break into pieces and store in an airtight container in fridge.

Makes about 20 x 22gram size servings ( trust me its enough) .

This is great with coffee as a quick grab and go or sprinkled on your yogurt with berries.