Yumminess… Paleo Zucchini Chocolate Chip Mini-Muffins.. recipe too.

Well for a little while I have been considering going onto the “paleo program” not sure why I’ve never made the switch but I am doing the “Daniel Plan” and so I have cut things out of my diet that I have never thought I would ever stop eating… some crept back in but honestly in smaller doses.

I gave up Coffee... me who used to rink 6 or more cups a day! I said  “If I can’t have milk and sugar what’s the point?” so I gave it up like that 10th November 2014.. since then I tried a cappuccino and it was terrible and I forced myself to drink it because my husband brought it but I didn’t enjoy it which means I’ve made the right choice to quit it. For a while I was doing “Chinese red tea” instead, but on 7th December I got really badly sick with Gastro and that put me off the tea so now I have nothing, nada, zip, zilch. I miss the ritual of the “Morning Coffee” but I don’t actually miss the coffee.

Sugar– Since I don’t have coffee or tea anymore, I no longer have sugar, I did bring it back after the detox in smaller doses, I have one small glass of Pepsi each night, it’s my one consolation.

I also gave up dairy…. me who loves cheese, but I recall when I was pregnant with “Star Son” and I have gestational Diabetes, I had to change to Skim milk and low-fat cheese and in fact limit it all together back then it was hard, but this time gave up dairy too! So as usual I fast read everything so that I could start (Yes I am working on “Patience” now!) and I read in correctly that the “Detox” was what I was supposed to do… silly me thought “forever” but no it was for a limited time… then you re-introduce the taken away stuff back in one by one.. but I had not felt so good so I left them out… well all except the dreaded bread!

A few weeks back and I went and did my yearly blood test, I have been feeling really tired and worn out and wondered if I was in need of iron or something, plus she checks on my hormones and whatever else they check, Oh  yeah Glucose, Cholesterol and Blood Sugars and Liver enzymes. I went back for the results wondering what would they say and she was amazed! My blood levels are the lowest they’ve ever been all over the board! 18 months ago when I was last tested, I was told I was just barely in the “normal range” for Cholesterol which shocked me because we eat healthy… apparently not!! She said my Blood Sugar and Cholesterol had never been this low!! Yay me! it convinced me that I am on the right path, as for the tiredness she put that down to “life style” and said “go ahead and take your Nanna naps if you need to”

Gluten has been a learning curve for me.. bread is evil for me (please don’t take what I say to heart this is just MY opinion for MY body) I know full well that when we go away camping or to our holiday place for the weekend, white bread is involved… it’s much easier to buy one loaf of “white bread” and know Star Son and the Bloke will eat it than try to make them eat my “Soy linseed” nutty bread that I use at home… I also know that when that happens I’ll come home and I could have gained as much as two kilos… because White bread had no goodness init and whats more when you eat bread the water is absorbed in to the bread which cling to you..I learnt that from “body trim” So I cut out bread, it’s been hard, much harder than I like to admit and it’s the one thing I struggle with.. and then I discovered “Paleo and Gluten Free” recipes which mean you can have a “type of bread” to use the same way you’d use bread but without the nasties…

One of my favourite websites is “Paleonewbie.com” and I am really enjoying reading what Trina comes up with.

So today I got brave and made one of her recipes…

Paleo Zucchini Chocolate Chip Mini-Muffins

They were delish! and as expected the “Zucchini” in the title put everyone off.. but my husband and I liked them. I am taking them to an art class tomorrow I had already decided that was what I was taking and I emailed the teacher to ask her how many students so I could bake enough and she said “well I am gluten intolerant so I won’t be needing any” so I wrote right back and told her they were Gluten free and Paleo and she was rapt!!

So without further Ado… here is the recipe…

Paleo Zucchini Chocolate Chip Mini-Muffins

Yield: Makes about 40 mini-muffins (I made regular sized ones)

Ingredients

• 1 1/2 cups almond flour
• 1 tbs ground cinnamon
• 1 tsp allspice
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 eggs, whisked
• 1/3 cup raw honey
• 1 tsp vanilla extract
• 1/4 cup of melted coconut oil
• 1 cup grated raw zucchini (about 1 medium zucchini)
• 1/2 cup of dark chocolate chips

Instructions

1. Pre-heat oven to 350º F (175 C )
2. Grate zucchini – blot firmly with paper towels to remove excess moisture
3. In a medium mixing bowl, first combine dry ingredients (except the chocolate chips)
4. In a separate small mixing bowl, combine all wet ingredients (except the zucchini)
5. Pour wet ingredients into dry ingredients bowl and stir
6. Finally, fold in both the grated zucchini and dark chocolate chips
7. Grease a non-stick mini-muffin pan with coconut oil
8. Fill each muffin well about two-thirds full
9. Bake 10-12 minutes (oven cooking times may vary)
10. Cool, remove and enjoy!

Seriously they are good!

Grandma’s Special kitchen helper..

New recipe.. Sheppard s pie

Ok Confession time..

Of course I’m made shepherds pie before but I’ve usually used a mix and then added the meat and the mashed potato.. this time I decided to try it from scratch because I am trying to clear out the deep freeze and minced steak was in plentiful supply.. so what to make?

• Spaghetti ( I didn’t have the sauce mix)
• Meatloaf (I didn’t have the sausage meat)
• Hamburgers (Star son hates mine I use onion in the mix)
• Shepherd’s pie! Bingo I had all the ingredients!

So now I’m wondering what’s the difference between “Shepherd’s Pie” and “Cottage pie” let’s go and see…

Ahhh ok, so… “Shepherds pie” is made with Lamb and “Cottage Pie” is made with beef… so I literally stuffed it up I used beef LOL

Never mind… here is the recipe I used..

Classic shepherd’s pie

0:10To Prep

1:05To Cook

15INGREDIENTS

EASYDIFFICULTY

4SERVINGS

• 1 tablespoon olive oil
• 1 brown onion, halved, finely chopped
• 1 carrot, peeled, finely chopped
• 2 celery sticks, trimmed, finely chopped
• 500g lamb mince
• 2 tablespoons plain flour
• 500ml (2 cups) Campbell’s Real Stock Beef
• 1 dried bay leaf
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• Salt & freshly ground black pepper
• 4 (about 200g each) desiree potatoes, peeled, chopped
• 40g butter
• 125ml (1/2 cup) milk
• Melted butter, to brush

• Method

1. Step 1

   Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

2. Step 2

   Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper. ( I also added some frozen mixed vegetables to hide them from the family!!)

3. Step 3

   Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4. Step 4

   Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

Recipe from: http://www.taste.com.au/recipes/2335/classic+shepherds+pie

And here is my end result.. which was totes delish!

                                                                                                                           in the pan cooking away

 

individual ramekins

with their mashed potato on top ready for the oven!

So Although technically not a “new recipe” it is for me since I cooked it all from scratch!!

Green Smoothie recipe…

POMEGRANATE CITRUS PUNCH

The Pomegranate Citrus Punch green smoothie is a great energy and immunity booster. Once you master the art of seeding a pomegranate, you should celebrate with this antioxidant-rich green smoothie.

Serves 2

---

INGREDIENTS

• 2 cups spinach, fresh
• 1 cup orange juice, fresh squeezed
• 1 cup water
• 1 cup pomegranate seeds
• 1 bananas

INSTRUCTIONS

Blend spinach, orange juice and water until smooth. Next add the remaining fruits and blend again. If you have two fresh oranges, feel free to add them to blender rather than the orange juice.

It was surprisingly yummy!!

NaBloPoMo.. February day 4- Favourite Dinner.. recipe included.

Wednesday, February 4, 2015
What is your favourite thing to make for dinner?

Living in a house as I do with an eclectic family.. meal times can sometimes be a war ground. We have always tried to make it the meal where everyone sits down together and discusses their day and it’s our “coming together time” When all the kids were little this was possible because “We were the boss!” so they ate what we said and they didn’t complain, well, yes they did but they were children and so they ate it anyways. One son, he hated tomato and whenever he ate it we were suspicious.. well it turns out all these years later that the DOG under the table ate the tomato.. of course “Blue Dog” would eat anything so that made sense.

Another child, also a boy child always needed to go to the bathroom during dinner… then I find out that he was flushing the bits he didn’t like down the Loo after securing them in his serviette… and I never noticed!

One girl child hated vegetables of all sorts but she would stay there and until she finished them rather than argue.. it’s a different matter now though, and is it funny how HER 14 month old girl child adores vegetables and will always choose to eat them first before the rest! It skipped a generation obviously!

So back then cooking dinner was easier we had a weekly plan and each night on a given night we would have certain things.. Monday Steak, Tuesday pasta etc ect.. but then Mumma Bear got bored and was tired of feeding prescribed meals each week, so I shuffled it up. Then I got the idea to ask the Children “What meal would YOU like this week?” five children, five meals plus one each for the Bloke and I.. perfect.. it worked for a while, then they started moving out, moving back in, switching rooms, switching houses and who knew when who was going to be home, some worked late and so I had to cook meals that could be re-heated easily.

Then it came to shopping time and they were not home to help plan so I just started doing the menu each week and shopping for that and then the complaints started, “I don’t like that, this or the other”  my reply was “bad luck eat it or go hungry!”

I have found one meal out of all the years ONE MEAL that is sure to garnish applause and cheers and self invitations for dinner when it’s announced.. my famous meatloaf!

Meat loaf, good old fashioned meat loaf. A time or two we have changed the recipe and no one has approved so we go back to the old fashioned recipe which was first put out by The Australian Women’s weekly magazine when I was about 10 years old I remember my sister getting her box of recipe cards and she cooked meatloaf and everyone loved it then, so I asked for the recipe and eventually I got the box of recipe cards too, but I only ever loved the Meatloaf the best!

So now I’m going to share with you.. my famous meatloaf recipe.. the children ask “How come your meat loaf tastes so good Mum?” and I always replied “Because it’s made with love!” I love to see them eat and if meatloaf is what it takes then I’m a happy Mumma!

 

Meatloaf with Barbecue Sauce

http://www.aww.com.au/food/recipes/2003/9/meatloaf-with-barbecue-sauce/

8

Serves 4

Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Main
Cooking method: bake
Season: All year round

INGREDIENTS

500g sausage mince
500g minced steak
1 cup fresh breadcrumbs
2 onions
2 teaspoons curry powder
salt, pepper
1 tablespoon chopped parsley
1 egg
½ cup milk
½ cup water

Sauce:
½ cup water
½ cup tomato sauce
¼ cup Worcestershire sauce
2 tablespoons vinegar
¼ cup brown sugar
1 teaspoon instant coffee powder
30g butter
2 tablespoons lemon juice

METHOD

Combine sausage mince, minced steak, breadcrumbs, peeled and finely-chopped onions, curry powder, salt, pepper, parslety and lightly-beaten egg in bowl. Beat until mixture is well combined. Gradually add milk and water, continue beating until mixture is very smooth.

Shape meat mixture into loaf, place in greased baking dish. Bake in moderate oven 30 minutes. Remove from oven, carefully pour off any surplus fat. Pour sauce over meatloaf, return to oven, bake for further 45 minutes, basting frequently with sauce, serve hot with vegetables or cold with salad.

Sauce

Combine all ingredients in saucepan, bring slowly to boil, reduce heat, simmer 5 minutes.

I serve this delicious meatloaf with creamy mashed potatoes and to sneak in some extra veggies I put pumpkin and potatoes together and mash them, and serve them with steamed carrots, broccoli and cauliflower… this meal is the only one that the Children will eat all the vegetables as well. If you try it I hope you love it as much as we do.. let me know in the comments section below!

Today was my Star Son’s 13th Birthday you can read about that here: https://kimlhine.wordpress.com/2015/01/23/happy-birthday-star-son/

He requested a “Chocolate Cheesecake” and so I googled and found this one..

https://www.cadburykitchen.com.au/recipes/view/cadbury-chocolate-peppermint-cheesecake-in-a-glass/40/

But as I do… I changed it… I LOVE Peppermint, but he also requested that he have strawberries on the top, well, you know strawberries don’t got with peppermint, so I changed it up and made it s “Strawberry Chocolate cheesecake”

what you need

1¼ cups chocolate biscuit crumbs
80g butter, melted

250g PHILADELPHIA Block Cream Cheese, softened
110g CADBURY DAIRY MILK Peppermint, chopped 110 grms Chopped Strawberry Chocolate (Cadbury’s used to make one and they don’t know or they didn’t sell it at Coles so I used Lindt, Sorry Cadbury)
1 cup thickened cream
1½  tablespoons caster sugar
1 teaspoon gelatine dissolved in 1½ tablespoons boiling water

220g CADBURY DAIRY MILK Peppermint, 220 g Lindt Strawberry Chocolate extra, chopped, for decoration

make it

1. COMBINE the biscuit crumbs and butter, and then press into the base of 6 serving glasses or jars. (I used a round spring form tin, greased with butter and lined with baking/parchment paper) Chill.
2. MELT the PHILLY and chocolate in a bowl over simmering water. Set aside to cool for 10 minutes.
3. WHIP together the cream and sugar until stiff. Stir the gelatine mixture into the PHILLY mixture, and then fold through the cream.
4. SPOON half the mixture into prepared glasses. Then top with some of the extra chopped chocolate. Spoon over remaining Philly mixture and chill for 2 hours or until set. Decorate with the remaining chocolate just prior to serving.
5. I drizzled some melted dark chocolate over the strawberries to make them a little bit fancy, and dipped some into the chocolate (he loves Chocolate! he is so his Mother’s Son!!)
6. Warning… it’s VERY Rich and in Hinesight (yes I misspelled it to match my name!) I would serve it with cream to break up the richness of it.. but it was so GOOD!! just a hint of strawberry but not chunks or fruit it was infused in the chocolate.

Singing “Happy Birthday”

Blowing out the candles.

Thanks for suggesting this challenge Reannon at “http://shewhorambles.com/2014/12/09/the-year-of-new-recipes/” I am doing it monthly….