Roasted Beet & Squash Salad

This salad is so delicious and fresh. It’s the perfect summers day lunch and makes a great meal prep to take on the go if you plan ahead! As a side or as a main in it’s own right, the combination of flavours and textures are just gorgeous. It’s also amazing if you add feta!

Serves 2

IMG_9549 IMG_9550

IMG_9525IMG_9545

Ingredients:

300g of Butternut Squash

100g of Beet Root

2 Onions (Red or White)

1 Large Handful of Rocket

4 Tablespoons of Pine Nuts/ Sunflower Seeds (I did half + half)

2-3 Cloves of Garlic

Handful of Rosemary

Drizzle of Olive Oil & Balsamic Vinegar

 

Start by chopping the squash, beets and onions. Make sure you chop the squash into small bite size pieces as they can take annoyingly long to cook!

IMG_9525

No need to peel or chop the garlic just bruise it by giving it a bash with the palm of your hand. Scatter all the veg and  the garlic on to a baking sheet and sprinkle it with the rosemary. Drizzle with olive oil and a nice bit of salt and pepper and pop it in the oven to roast at 220′C for about half an hour.

IMG_9526

Toast the pine nuts and sunflower seeds on a pan (no oil!) for 1-2 minutes until they’re nice and golden.

IMG_9524

When they veg is done, add it all into a bowl (remove the garlic if you want!), add the rocket and drizzle with olive oil and balsamic. Sprinkle with the pine nuts and seeds and serve!

IMG_9552

This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Paleo Cranberry Pecan Bread

Bread. Bread. Bread.  There’s just no real substitute for bread, so rather than try and make one I just tried to make actual bread, in all it’s glory.  Anyone who is Paleo or part-time Paleo as I call myself, will agree that bread is one of the things that you miss the most. Just like my Paleo Chocolate Chip Banana Bread, this recipe is gluten free, dairy free and paleo, not to mention so delicious and you can be cutting yourself a slice in just over half an hour! It makes an amazing breakfast with my Raspberry Chia Jam!

Makes 1 Loaf

IMG_9474IMG_9472IMG_9468

Ingredients:

5 Eggs

1/4 Cup of Agave

1/4 Cup of Coconut Oil, Melted

2 1/2  Cups of Almond Flour

1 Teaspoon of Baking Powder

1 Teaspoon of Cinnamon

1/2 Cup of Dried Cranberries

1/2 Cup of Pecans/Walnuts, Roughly Chopped

 

Add the eggs, agave and coconut oil into a bowl and mix.

IMG_9445

In a separate bowl, combine the cinnamon, baking powder and almond flour and then add them to the egg mixture.

IMG_9444

Then add in the dried cranberries and nuts.

IMG_9443

Pour into a bread tin lined with parchment paper and bake at 160′C for about 30 minutes. I put some pecans on top as well for decoration.

IMG_9442

Take out and enjoy hot, cold or toasted!

IMG_9473

This recipe is Gluten Free, Dairy Free & Paleo.

Snickerdoodles

Having an American mom definitely has its perks! One of the best things is being introduced to all the insanely delicious treats and baking traditions that we don’t have over here. One of my favourites have always been Snickerdoodles. Like sugar cookies but a bit more airy and fluffy and coated in decadent sugar and cinnamon- what’s not to love.

Makes 10-12

IMG_9429

IMG_9421IMG_9420

Ingredients:

2 & 1/2 Cups of Ground Almonds

1/3 Cups of Coconut Oil, Melted

1/3 Cup of Agave

1 Egg

Pinch of Coarse Salt

1/4 Cup of Coconut Sugar

1 Teaspoon of Cinnamon

 

Add the ground almonds, coconut oil, agave, salt and egg to the food processor and blitz until you have a smooth, wet-ish dough.

IMG_9387 IMG_9386

Pat the dough into a ball and rap it in cling film, pop it in the freezer for about 15 minutes. It might seem a little wetter than you think it should be but as long as its not properly sticking to your hands you’re good to go.

Combine the cinnamon and coconut sugar in a bowl. Take the dough out of the freezer and break small amounts off and roll them into balls. Mine were somewhere in between the size of a ping pong ball and a golf ball. Dip each ball into the cinnamon sugar to coat it and lay them out on a baking sheet lined with parchment paper.

IMG_9393

Press each one to flatten the top a little, still leaving them nice and thick.

IMG_9392

Bake at 160′C for about 15 minutes until they’re a toasted golden colour and have swelled a little and started to split.

IMG_9424

Take out and either let them cool or enjoy them hot with a cold glass of milk!

IMG_9428

This recipe is Gluten Free, Dairy Free & Paleo.

Follow

Get every new post delivered to your Inbox.

Join 137 other followers

%d bloggers like this: