Get a sexy Paleo Body

easy peasy paleo

Founder of Paleo Pure XX Lover of real food XX Mother to 2 kids XX Trying to keep it simple

Chicken, pumpkin & tarragon casserole (in a Magimix Cook Expert)

I’ve recently purchased a @magimix_australia Cook Expert.. it’s France’s answer to the Thermomix. I’ve been having fun experimenting. ..

You will need. ..
700g organic chicken thighs chopped
½ butternut pumpkin peeled and cut into 3cm cubes
2 tbs tomato paste
1 & ½ cups chicken stock
½ leek chopped
Fresh tarragon ¼ cup or dried 1 tbs
Coconut oil
Salt and pepper to taste

Here’s what you do. ..
1. Add leek and oil to stainless bowl and switch to 1A on 120 degrees for 5 mins or until leek part cooked.
2. Change settings to 115 degrees on 1A for 10 mins. Add chicken and seal off.
3. Add pumpkin, stock, tomato paste and seasoning and cook for 5 mins on 1A.
4. Give a stir and then change speed to 0 and cook for 30mins.
5. Give a gentle stir ensuring pumpkin is submerged and cook for a further 20 mins at 110 degrees on speed 0. To reduce fluid, unscrew little tip cap for final 10 mins.

Garnish with fresh tarragon and serve in a bowl.

This savory bites were made using onion, bacon & grated mixed veges, eggs and our Cranberry Nutmeg muesli.

- Pre fry up the onion and bacon and then the veges for a few mins.
- Layer into silicon moulds.
- Layer with Cranberry Nutmeg muesli
- Crack and egg into each cup
- Oven bake on 170 degrees Celsius until the whites are cooked through.
- Allow to cool down before popping it.

Apple Cinnamon cake using tigernut flour.

You will need. ..
6 free range eggs at room temp
¾ cup organic maple syrup
1.5 cups of organic Tigernut flour
180g very soft organic butter (or coconut oil)
1.5 teaspoons of baking soda
2 apples (I used Jazz)
2 teaspoons of organic cinnamon
1 round spring pan lined with baking paper
1 grater

Set oven on 175 degrees Celsius

In 2 sep bowls. .

- Beat the maple with the butter until creamy and then slowly add eggs while gently beating.
- In another bowl combine flour, cinnamon and baking soda.
- Gently fold the flour into the batter until well mixed.
- Grab one of the apples and grate it. I left the peel on.
- Fold grated apple through batter.
- Pour batter into the cake pan and spread evenly.
- Grab the remaining apple and core it.
- Slice thin and create your own pattern on top of the cake.
- Dust with more cinnamon.
- Bake in oven for 35-40 mins or until cooked through.


Coconut choc chip bars

You will need. ..
200g coconut shred
1 cup nut butter (I used ABC)
100g coconut butter
½ cup coconut oil
1/3 cup maple syrup
1/3 cup cacao nibs (sweetened)

Here’s what you do. ..
1. Lay coconut shred on an oven tray and brown top layer at 170 degrees. Allow to cool.
2. In a mixing bowl, combine all wet ingredients and beat well.
3. Stir in coconut and cacao chips.
4. Pour into a tray lined with baking paper and place in fridge to set.
5. Cut and then store in fridge.

Slow cooked lamb with dried apricots

You will need. ..
1.5 kilos lamb bone in
1 large onion chopped
4 carrots peeled and chopped into big chunks
3 sweet potatoes peeled and cut into chunks
10 organic dried apricots cut into chunks
Fresh basil
Fresh parsley

1. In a fry pan, brown off each side of the lamb in coconut oil or ghee - about 1 min on each side. Transfer to slow cooker.
2. In same pan, fry onion in coconut oil until soft. Transfer to slow cooker.
3. Place veges around the lamb and cover with the herbs.
4. Cook on high for 8 hours.
5. When ready, the meat will fall away from the bone.

You can use the leftover liquid to pour over each serving. Enjoy!

Roasted cashews

We love our nibbly nuts at home. I’ve been experimenting with some variations. Try this. .

4 cups organic raw cashews
1 cup shredded coconut
2 tbs melted virgin coconut oil
1.5 tsp coconut sugar
1 tsp pink himalayan salt

1. Pour oil over nuts and shred in bowl and mix well coating both.
2. While occasionally stirring, sprinkle salt and sugar over nuts and shred.
3. Lay onto oven trays on baking paper.
4. Roast on 150 degrees until golden brown.

Super quick apple sauce

2 apples peeled and chopped
1 cinnamon stick
Water to cover

1. Pop the above into a small saucepan and being too a gentle boil.
2. Simmer gently with lid on until apple cooked through.
3. Drain off excess water and remove cinnamon stick.
4. Blitz apple in a nutribullet or with a stick mixer until smooth.
5. Enjoy hot or cold.


Pumpkin and Bacon Soup (P, GF, V)

This delicious soup will warm the cockles of your heart!! They key to perfect full flavour is roasting the ingredients first. Omit bacon for a vegan friendly option x



  1. Preheat oven to 180 degrees C
  2. Place the butternut on an oven tray with a couple of big blobs of coconut oil and bake for 20 mins.
  3. Remove tray from oven and add chopped bacon. Roast for another 15 mins.
  4. In a large saucepan, add part roasted butternut and bacon along with the water (use less water for a thicker soup) and a few shakes of the organic sprinkle.
  5. Simmer on the stove top for approx 30-45 mins or until soft and cooked through completely.
  6. Turn stove off and allow to cool before blitzing it with a stick mixer.
  7. Blitz well until soup creamy and smooth.
  8. For a garnish, chop and fry up your bacon in coconut oil and then dump a big pile on top of your soup as you are serving. I also dump a little pile of our Cranberry Nutmeg muesli on top. Perfect!

Never get tired of this family fave!

Coconut Cake (gf, p, df)

½ cup organic coconut flour
½ cup organic tapioca flour
1 teaspoon cinnamon
1 teaspoon alum free baking soda

Sift the above into 1 bowl and set aside.

In a second bowl. ..

½ cup coconut oil
½ cup maple syrup (or other natural sweetener of choice)

Beat the above together and then slowly add ..

4 eggs (room temp), one at a time.

*tip* I like to pre crack mine into a glass jug so I can pour them in one by one with one hand, while beating with the other. 💪

Then..grab your bowl of dried ingredients and slowly pour into batter whilst bearing on slowest speed. Mix well.

Add ½ cup of shredded coconut to the batter and fold in gently with a spoon.

Spoon your cake mix into an oiled bread loaf tin and garnish with extra shredded coconut.

Bake in oven at 170g for 30-40 mins or until cooked through.

Allow to cool and then serve.

This tastes magnificent smothered with organic butter!! 😍

Chocolate salty balls anyone?

250 gms organic raw hazelnuts
20g raw organic cacao powder
40 mls organic maple syrup
¼ teaspoon pink Himalayan salt

Get those hands of yours down and dirty and give it a good mix up in a bowl.

Lay onto a baking paper lined tray.

Bake in oven at 140 degrees and remove when dry. I didn’t watch the time… but you’ll work it out!

Allow to cool and transfer to an air tight jar. .. if there’s any left after eating them! 👌👌

#jerf #organic #vegan #paleo #grainfree #glutenfree #getintomybelly


You will need…

1 bunch tuscan kale

6 rashers bacon

coconut oil

4 spring onions

Here’s what you do…

1. Chop Kale & bacon into fine strips and also chop the spring onion.

2. Heat the coconut oil in a deep fry pan 

3. Drop in bacon and onion and fry for about 2 mins

4. Drop in the Kale and sauté until soft.

5. Set aside in a bowl.


½ Capsicum sliced into thin strips

Small handful each of pine nuts, pepitas & sesame seeds

Splash of coconut amino sauce (I use Niulife)  

Cracked pepper

Here’s what you do…

1. In the same pan as the kale, throw in the capsicum and gentle cook until soft.

2. Throw in the nuts & seeds and grill them in the pan on low heat while they brown

3. Splash on some coconut amino sauce and cracked pepper.

4. Cook until caramelised and then slide onto the kale to serve.

SLOW COOKED PORK WITH ORANGE (6 hours cooking time)

I have no words for how incredibly amazing this was. With only 3 ingredients plus your is packed with flavour..super tasty and the whole family will love it.


2kg pork shoulder (I used boneless Free range from Otway) purchased at @KarveitUpGreensborough - love them!

Juice of 1 orange

Zest of 1 orange

1 leek sliced chopped

1/3 cup coconut amino sauce

Salt & Pepper

Coconut Oil

Slow cooker


1. Plug your slow cooker in and flick it onto high.

2. Heat some coconut oil in a fry pan on medium and throw the leek in, stir for a minute and then toss the orange zest in. Stir for another min.

3. If you have a large piece of pork as I did, chop it up into 4 large chunks so it is easier to position in the slow cooker.

4. Seal off the pork on each side in the pan by simply placing on top of the leek/orange zest mix in the fry pan. Just 30 seconds on each side if sufficient.

5. Place pork into the slow cooker evenly.

6. In the fry pan, add the coconut amino sauce and the orange juice. Season with salt and pepper and bring to the boil. Pour over meat in slow cooker.

7. Place the lid on the slow cooker and cook on high for 6 hours.

To serve, simply shred the pork with a fork - it will literally fall apart. Pour juices over meat.

For a good ole Aussie style twist, take 1 cup of the slow cooker juice and place in a pan on the stove.  Add 1 tablespoon of tapioca flour to make the most magnificent gravy.

I served ours with roasted mixed root vegetables (sweet potato & pumpkin dusted with cinnamon & salt as well as white potato and carrot dusted with rosemary and salt) and greens of course.

Shut the front door. Ridic.

Banana Cinnamon Cake

Hubby has been pestering me for months now to make a cake..and it has so long since my last cake…I caved in.


1. ½ cup coconut flour

2. ½ cup tapioca flour

3. 4 eggs beaten in a sep bowl

4. ½ cup butter at room temp

5. 1 teaspoon baking soda

6. 1 teaspoon cinnamon

7. ½ cup rice malt syrup/maple/raw honey (your choice)

8. 2 ripe bananas mashed


1. Preheat oven to 170 degrees C and line cake tin with baking paper.

2. Mix all dry ingredients into a bowl.

3. Cream the butter and the sweetener you choose

4. Slowly add the beaten eggs while beating gently.

5. Slowly add the dry ingredients while beating gently.

6. Hand fold through the mashed banana.

7. Pour into the tin, decorate the top with slices raw banana and bake in the oven for 45 mins or until cooked.

8. Cool and eat.

Lunch today.
Portarlington Mussels.
Omg. Heaven.

You will need…

500g fresh Portarlington Mussels cleaned.
½ cup white wine.
¼ tin organic coconut cream.
2 Spring onions chopped.
¼ bunch Coriander chopped.
Salt and pepper.
Blob coconut oil.

Here’s what you do…

1. In a wok. .melt your oil and throw in the onion and herbs on medium heat.
2. After 1 min pour in the wine and cleaned mussels.
3. Put lid on wok and let steam on low heat for about 3 mins until they start to open.
4. Pour in coconut cream. .give a quick stir and return lid for another few mins.
5. Season to taste
6. Serve into bowls and pour juices on top. (Don’t forget to enjoy the leftover juices too!)


I recently got my hands on a spiraliser from HERE and have been dying to give it a test run. Was making hubby a steak for lunch and he wanted some sweet potato as a side. This is what I created. Really easy and cooked in minutes.

  • 1 SPIRALISER (a grater will be fine if you don’t)
  • 2 medium sweet potato
  • 3-4 eggs
  • coconut oil 
  • bacon rashers
  • A deeper fry pan to fry in.
  • Paprika, salt & pepper (turmeric optional)


  1. Melt oil in pan on medium to lowish heat and to about 2 cms depth.
  2. Peel sweet potato and cut the ends off so they have a straight edge. You need to do this so it sit on the spiraliser correctly.
  3. Cut the sweet potato in half so you have 2 short stumps instead of one long one (easier to manage in the spiraliser)
  4. Attached the fine noodle blade and then affix the sweet potato.
  5. Go crazy spiralising!
  6. Collect spirals in a bowl and add chopped bacon.
  7. Mix in beaten eggs, some salt, pepper and paprika/turmeric. 
  8. Ensure eggs and mixed thoroughly with the sweet potato.
  9. Using some metal tongs, grab a ball of “noodle” and lift it out of the bowl, ready to drop gently into the oil - you’ll notice long strands hanging from your bundle so just cut it from the rest with some scissors or things can get awkward.
  10. Place into hot oil and gently fry, keeping an eye on the fritter. As soon as it browns, turn them with a metal egg slide.
  11. Remove when both sides cooked and allow to cool slightly on some brown paper before eating.
  12. They will be crispy and crunchy and taste amazing.
  13. Feel free to change out the herbs and spices - turmeric and bacon is my fave combo to try.
  14. ENJOY!


These little babies are the easiest to make, are great to do in bulk and make the perfect “grab and go” clean paleo friendly meal. Eat as a snack or serve with a salad for a more elaborate meal.


  • middle bacon rashers at least 1 for every 2 cupcakes
  • eggs (1 per cup cake you are making)
  • fresh herbs (I used oregano, basil, coriander & sage
  • pine nuts (optional)
  • salt and pepper
  • coconut oil
  • silicon muffin trays


  1. Using your fingers or a brush, rub the inside of the trays with the coconut oil, just to be safe.
  2. Preheat oven at 180 degrees
  3. Cut the bacon into long even strips and line them around the sides of each tray. Use your off cuts to place in the bottom. Don’t be too fussy…it all holds together once cooked.
  4. Throw in some chopped herbs and some pine nuts.
  5. Crack an egg into each tray
  6. Sprinkle some salt and pepper on top
  7. Bake in the oven for at least 30mins or until the whites are solid.
  8. Allow to cool for about 10 mins before popping them out of the tray.
  9. Enjoy!! xx

The finished deluxe cauli rice

The delicious hash before the cauli is added.This would make a great side as it is. yum!

no description required here. This was the second round..yum!


Sorry I haven’t posted for a while…very busy with my paleo muesli biz . Enough about that…

My husband got home from a late arvo gym session and I wanted to make him something light but packed full of all the good stuff….fat, carbs & some protein…but something that was super tasty and that all the family would enjoy. Oh boy…I have nailed it tonight! *wink*


  • 1 whole cauliflower (grated or blitz in processor to resemble rice)
  • ½ red capsicum chopped
  • 1 choy sum chopped (or baby bok choy or anything green)
  • 1 strip Kabana (I use Lewis & Son preservative free, free range one from my local paleo friendly butcher Karve It Up in Greensborough 
  • 1 small sweet potato peeled and grated
  • 4 rashers bacon chopped (I use Pacdon Park nitrate free from Karve it Up
  • 1 small onion chopped
  • ¼ cup organic pine nuts
  • Ghee (about 2 tablespoons)
  • Fresh coriander chopped (handfull)
  • Pink salt, pepper, turmeric, sage


  1. Melt ghee in a large deep fry pan and fry up the chopped onion, bacon, kabana, red capsicum, choy sum until soft.
  2. Make a well in middle and throw in the pine nuts to brown them. Stir through.
  3. Slowly add in the grated cauli and stir until cooked through.
  4. Season with coriander, salt, pepper, sage & turmeric.
  5. EAT!!!!!

*optional - for added protein - serve with some scrambled egg sprinkled on top.


This was my second attempt. Bloody fantastic if I do say so myself!


  1. ½ cup raw organic cacao powder 
  2. ¼ cup maca powder
  3. 1 X 300gm jar organic coconut oil (I use Spiral at home)
  4. ¼ cup organic maple syrup
  5. ½ cup organic full fat coconut milk/cream
  6. 2 heaped table spoons (my home made) Brazil Nut butter - you could use store bought ABC spread or leave it out. (optional)
  7. ¼ teaspoon organic vanilla extract
  8. 2 big pinches pink Himalayan Salt (optional)
  9. 3 cups assorted nuts, coconut flakes and dried fruit chopped rough (I used 2/3rds almonds, brazil, coconut flakes, shredded coconut and 1/3rd mango, blueberries & cherry)


  1. Line a tray with baking paper.
  2. Chop nuts rough and place in a large bowl with fruit.
  3. Bring a saucepan of water to a gentle boil and place a glass bowl on top, or use a double boiler. 
  4. Melt coconut oil in glass bowl.
  5. Add cacao, maple, vanilla, maca, coconut milk and whisk until combined well. Do not heat over 45 degrees
  6. Add Brazil Nut spread and mix well.
  7. Pour into the bowl with nuts and fruit and mix really well.
  8. Pour combined choc mixture into tray and wait until it has cooled to 25 degrees before popping into freezer.
  9. Place in freezer for 30 mins or until solid.
  10. Remove slab and cut with knife into bite size pieces.
  11. Store in fridge in air tight container. 
  12. Noms!!

Thanks to (Lorna Jane) for this great little nut activation chart!

How to activate your nuts…

  1. Dissolve salt in enough water to cover the amount of nuts/seeds you are activating.
  2. In a large bowl place your nut or seed of choice.
  3. Cover with the salt water solution.
  4. Soak for the required number of hours.
  5. Strain and rinse the nuts.
  6. Spread over a dehydrator rack, or baking tray.
  7. Dry in the dehydrator for around 12-24 hours.
  8. If drying in the oven, set the oven at the lowest temperature possible, preferably no more than 65C. Stir or turn them occasionally, for the required drying time.
  9. And the result? A crunchy, delicious, totally bio-available and stress-free, nut!

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