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Bacon Sweet Potato (cakes) with Rocket

This recipe was meant to make sweet potato cakes, but we ended up using a little too much sweet potato so it turned into a kind of sweet potato/bacon/onion fried mash. All the same, it tasted very yummy. If you want to make sweet potato cakes just add an extra egg, or try first grating the sweet potato very finely. It would probably be easiest if you have a food processor grater for the sweet potato, but our mandolin grater worked fine. We served this delectable dish on a bed of rocket and little diced natural Nimbin cheese.

This recipe is adapted from this site.


  • 2 sweet potatoes, grated
  • 4 bacon rashers, cooked and crumbled
  • 1 onion, diced (or 4 shallots sliced)
  • 2 cloves garlic, minced
  • 1 handful fresh parsley, chopped
  • 2 eggs, beaten
  • 1/4 cup coconut flour
  • 1 tbs Cajun spice
  • Coconut oil, for frying
  • Salt and pepper


  • In a hot pan fry the bacon until crispy, then chop it up and set aside
  • Peel and grate the sweet potato and place in a large bowl
  • Add the bacon, onion, garlic, parsley and Cajun spice
  • Lightly beat the eggs and add them to the mix with the 1/4 cup coconut flour
  • Add some salt and lots of pepper and then stir it all together with your hands or a spoon
  • Heat the coconut oil in a pan, and once hot add the cakes to the pan
  • Cook for 5 minutes each side, or until golden brown
  • If it ends up like ours did you can just turn the mix every few minutes until its cooked through
  • Enjoy!

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Best Ever Roast Vegetables with Haloumi

Friends of our’s put us onto this recipe, which originally comes from Nigella Lawson’s cookbook Nigella Bites. I added cauliflower at Kyle’s request. You can have this as a side dish with a roast, put it on a salad like we did, or just eat a big bowl on it’s own. Any way you have it, its awesome! Just be careful though, ’cause it’s hard to stop!


  • 2-3 potatoes diced into bite sized chunks
  • 1 large sweet potato, diced into large chunks (you want chop it big so it doesn’t cook too quickly)
  • 1 red capsicum, roughly chopped
  • 1 yellow capsicum, roughly chopped
  • 1 red onion, halved and then chopped into about 8 chunks
  • 4-5 pieces of garlic, separated with skin on
  • 1/2 head cauliflower roughly chopped
  • 200g haloumi, very thinly sliced
  • 2 tbs olive oil
  • Pepper

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5 Simple Steps for Delicious Creamy Porridge

If you like porridge, try it this way for brekky tomorrow. The overnight soaking makes for some seriously creamy and yummy porridge! It’s not exactly primal, but the soaking removes enzyme inhibitors which means you’re getting all the health benefits of oats. Make sure you eat your porridge with some good fat to stop your body processing it too quickly to avoid a morning sugar spike.

  1. Before you go to bed, place 1/2 cup of oats per person into a small pot and cover with water
  2. Add a tablespoon of yogurt and a pinch of salt to activate the enzymes and remove the phytates
  3. Place a lid on the pot and leave on the bench – go to bed
  4. In the morning when your ready for some awesome brekky, add some extra water or milk to your porridge mix and cook on the stove until its creamy and thick – about 10 mins.
  5. Spoon your desired amount into a bowl and add your choice of flavouring. I think the best mix is warmed raspberries, fresh cream and a teaspoon of coconut sugar.

Best porridge ever.

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Gluten-Free Healthy Anzac Biscuits

The one thing that I have been looking forward to in Autumn and Winter is baking. Hot weather and hot ovens don’t make a great mix.

Anzac Day today has been particularly bad weather so of course it made sense to create a delicious almond meal Anzac Biscuit alternative. Lucky I found this Paleo recipe which I unhealthified a little to make it more Anzacy (not real words, I know).


  • 1 cup almond meal
  • 1 cup oats
  • 1 cup shredded coconut
  • 1/8 cup coconut sugar
  • 1/4 cup honey
  • 1/4 cup butter (or coconut oil)
  • 1/2 teaspoon baking soda
  • 1 tablespoon water


  1. Mix together almond meal, oats, shredded coconut and coconut sugar.
  2. Combine and heat honey and butter together.
  3. Mix the baking soda and water and pour it into the honey and butter mixture.
  4. Pour liquid into dry mixture and combine well.
  5. Cover and store in the fridge to soak.
  6. Once mixture has hardened use an ice cream scoop to make 15-20 cookie dough balls.
  7. Pre-heat oven to 120°C.
  8. Cover a baking tray with baking paper.
  9. Place the balls on the paper and squish flat with the (clean) palm of your hand.
  10. Pop in the oven and bake for 30 minutes.

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Borlotti Bean Salad

Last year we celebrated Thanksgiving at our house, and each guest was asked to bring something to share. A friend brought this amazing borlotti bean salad and it was delicious! We had a  family dinner at my sisters house last week  and she asked us to bring along a salad so I got my friends recipe instead of making the usual boring green salad. My friend had added about 70-100g of brown rice to the bean mix, but I just mixed it with baby spinach leaves to make it a little lighter. Oh and this salad seriously tastes even better the next day so no need to eat it all in one sitting. Although its hard not to!


  • 400g canned Borlotti beans, drained and rinsed
  • 1 punnet cherry tomatoes, halved
  • 100g green beans, chopped into 1 inch pieces and gently steamed
  • 1/2 red onion, finely chopped
  • 100g danish fetta (or fetta of choice), crumbled
  • 1 small bag baby spinach leaves
  • 2 tbs parsley, minced
  • 1 tbs mint, minced
  • 2 tsp dijon mustard
  • 2 tbs olive oil
  • Juice from 1/2 a lemon
  • Salt and pepper


  1. Chop the green beans into 1 inch pieces and boil gently for 2-3 mins (don’t overcook the beans, they should be a little crunchy still)
  2. While the beans are boiling drain the borlotti beans and rinse well. Place in a large bowl and set aside
  3. Once cooked to your liking, drain the green beans and rinse under cold water to prevent further cooking. Set aside on paper towel to dry
  4. Chop up the red onion, tomato and herbs and add them to the borlotti beans
  5. Add the cooked green beans and fetta and mix well
  6. In a small bowl or cup mix the olive oil, mustard, lemon juice and salt and pepper and mix well
  7. Pour the dressing over the salad about 1 hour before serving to allow the flavours to soak in
  8. Add the baby spinach leaves just before serving

Zucchini Slice

Zucchini slice is an old favourite of mine, but before making this one I hadn’t had it for years. My mum used to make this all the time with the giant zucchini’s from her veggie garden. It’s one of those quick and easy recipes that everyone should know for times when you want something fairly healthy without too much effort.


  • 3-4 medium zucchini’s, grated
  • 3-4 middle rashers of backon, diced (I prefer mine cooked beforehand so it goes crispy)
  • 4 eggs
  • 1 cup self raising flour (I used half flour and half almond meal)
  • 1/3 cup fresh chopped parsley
  • 1 cup grated cheese
  • Salt and pepper


  1. Preheat oven to 180C
  2. Grease the bottom and sides of a 9×9 baking dish with butter
  3. Grate all the zucchini and place in a large mixing bowl
  4. Whisk the eggs lightly and add to the grated zucchini, mix well
  5. Add the remaining ingredients and mix until combined
  6. Bake in the oven for 30-35 mins or until golden brown on top
  7. Allow to cool before serving

Apricot and Blueberry Cobbler

Apricots are one of my all time favourite fruits and this recipe would have to be the best apricot dessert I have found so far! I don’t make a lot of desserts and cakes because generally when I do, something goes wrong or I think I can add my own creative genius to the mix and it actually destroys it. I found this recipe on Chocolate & Zucchini and it looked so good I had to try it out myself. I’m pretty proud of myself too because I actually followed the recipe almost exactly.



  • 1 kilo fresh apricots (or equivalent canned if out of season)
  • 4 tsp sugar
  • 2 tsp tapioca
  • 1 cup blueberries (fresh or frozen)


  • 1 cup almond meal
  • 3/4 cup plain flour
  • 2 tbs sugar, plus extra for sprinkling on top (I use organic coconut sugar)
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/4 tsp salt
  • 1 tbs orange juice
  • 1/2 cup plain yogurt
  • 5 tbs unsalted butter, diced


  1.  Slice the apricots into quarters and place in a ceramic or glass dish and sprinkle with the sugar and tapioca. Toss the fruit around, cover and leave to sit for 1 hour.

Preheat oven to 180C

  1. In a medium bowl mix together the almond meal, flour, sugar, baking powder, baking soda and salt.
  2. Add the orange juice, yogurt and butter and combine roughly with a spoon, then use your fingers to combine the wet and dry ingredients
  3. Add the blueberries on top of the apricots
  4. Using a spoon dollop the dough onto the fruit so that small gaps remain
  5. Sprinkle sugar over the dough and then place in the oven
  6. Bake for 35-40 mins or until fruit is bubbly and the dough is golden brown

Serve warm with fresh whipped cream or yogurt.

Chicken Breast Saltimbocca

A friend of mine told me ages ago that chicken and sage make an incredibly delicious mix, but somehow I had never tried it until Kyle found this recipe in Peter Howard’s BBQ Collection. The first time I made it I used a little bit too much cheese (I really like cheese), but second time around was perfect and it tasted amazing.

I made some slight modifications, and we also used a frying pan and the oven instead of the BBQ.


  • 2 large chicken breasts, boneless and skinned
  • 4 good slices of ham, or enough to cover all the chicken
  • 2 Tbs Coconut oil
  • 8 sage leaves chopped
  • Small clove of garlic very finely sliced
  • Salt and lots of cracked pepper
  • Sliced cheese of choice (I used a mix of Mozzarella and Nimbin Natural Cheese)


  1. Pre-heat your oven to 350C
  2. Place the single chicken breasts between cling wrap (or a plastic bag) and gently pound with a cooking mallet until evenly flat
  3. In a small bowl mix the coconut oil, sage leaves, chopped garlic and salt and pepper
  4. Cover the chicken breasts in the sage mix and seal on very high heat for 30 seconds each side. You don’t want to cook the chicken through as there is another cooking process yet.
  5. Place the sealed chicken breasts on a tray and cover with the ham and cheese slices
  6. Place prepared chicken breasts in the oven and bake until the cheese is melted and bubbling
  7. Serve  with butter sautéed spinach and mushrooms or on a bed of your favourite steamed seasonal vegetables

Banana Choc Chip Cake

I know it doesn’t look very pretty, but this cake is to die for! If you like to try something that’s a bit different give this a go. It’s super easy to make and also doesn’t go overboard with the sugar.


  • 3 cups almond meal
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/4 cup butter
  • 1/4 cup honey
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup coarsely chopped dark chocolate (85% cocoa at least)
  • 1 cup mashed very ripe bananas


  1. Preheat oven to 180C. Grease a 9-inch cake pan with butter
  2. In a large bowl combine the dry ingredients
  3. In a separate bowl melt the butter. Add the honey, eggs and vanilla extract to melted butter.
  4. Combine the wet and dry ingredients and then fold in the banana and chocolate.
  5. Scoop the batter into the baking pan and bake for 35-40 minutes
  6. Leave to cool for appox 1 hour before serving

For something different try serving a slice of cake warmed up with berries and cream, ice cream or yoghurt.

Tuna Patties with Crispy Bacon Roast Potatoes

Tuna provides a great source of protein, and these yummy patties make for a delicious and filling meal. Usually I’d have these with a big salad rather than potatoes and steamed veggies, but this was my post-workout meal and my main meal for the day so decided to fill up on the carbs a bit. The original recipe uses salmon and coconut flour, and can be found in the Primal Blueprint Cookbook.


  • Large can of tuna in springwater
  • 3 spring onions thinly sliced
  • 2 eggs
  • 1/4 cup of almond meal
  • 1 Tsp paprika
  • Squeeze of lemon juice
  • 1/4 cup parsley
  • Salt and pepper
  • 1 Tbsp Coconut oil for cooking


Crispy Bacon Roast Potatoes

  1. Preheat your oven to 225 C.
  2. Cook the bacon rashers until crispy, crumble into small pieces and set aside.
  3. Chop the potatoes into bite size pieces and place in a small pot with water and boil for 10 mins or until just soft.
  4. While the potatoes are boiling, drain the bacon fat from the pan onto a flat baking tray and add the butter. Place the tray in the oven so that the bacon fat/butter gets gets really hot.
  5. Drain the potatoes in a colander and shake them around a bit to roughen the surface. Make sure they’re completely dry.
  6. Pour the potatoes into the hot oil and toss them around a bit.
  7. Bake for 20-25  mins, turning the potatoes after about 15 mins.
  8. Sprinkle the bacon on top of the potatoes.

Tuna Patties

  1. Mix all the ingredients in a bowl.
  2. Add extra almond meal if the mixture is too runny.
  3. Use your hands the roll the mixture into 6 even patties.
  4. Heat the coconut oil in large pan.
  5. Place the pattie balls into the hot oil and flatten with a spatula.
  6. Cook for 2-3 mins each side.

Serve with crispy roast potatoes and your choice of steamed veggies or a big fresh salad.