Paleo Nโ€™orridge (primal, keto, whole30, vegan, grain-free)

If you follow me on Instagram, you may have seen me post (several times) various incarnation of my current favourite breakfast: my own creation of Paleo N’orridge. I even posted the recipe there a while back, but now want to share it here. What’s n’orridge you ask? A breakfast food that resembles porridge – the hot, stodgy, breakfast cereal I used to eat topped with brown sugar and milk – but made from different, paleo-friendly, gut-friendly and lower glycemic ingredients. Hence the use of ‘n.’

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Paleo Quiche (primal, whole30, keto, gluten-free)

Something I’ve learned as a teacher is to reflect on my practice: What went well in that lesson? What didn’t? Is this task I’ve created really doing what it’s meant to be doing? Are my students getting the most out of this assignment?

As I continue along with my primal journey, I’ve made changes to the way I do things, including adapting recipes along the way to maximise the benefits from the foods Pat and I eat. While there’s nothing wrong with my current Whenever Quiche recipe, I personally would like a tad bit more protein in the morning. I’ve increased the number of eggs used in my recipe, which equates to one egg per slice of quiche, rather than the less-than-one-egg per slice of quiche before. Yes, I’m being protein pedantic….

This dish is very versatile – just like most of my primal recipes – and should be used as a basic guideline for you to develop your own quiche flavour combinations over time. You can serve the quich hot out of the oven, or let it chill and serve cold. It’s great for any meal of the day, but if you’re already primal, you’ll have no issue eating, say, non-breakfast food for breakfast, (leftovers anyone?).

In terms of ingredients for the filling, the sky is the limit! I always aim for at least three vegetables, one of them being leafy, like spinach, Swiss Chard or kale. This recipe has spinach, mushrooms and brocoli, but you can do any veg you want, don’t just follow this particular recipe. For meat, you could try bacon, gluten-free sausage or even prosciutto in it. I’ve often thought smoked salmon would be delicious in it, given it had the right ingredient combination. And, if you eat dairy, any cheese would add nice flavour. In the past, I’ve put cheddar, parmesan, cream cheese, feta, and a raw, unpasteurised Scottish cheese.

This quiche so versatile, I made it for a primal travel day going home to Canada. And coming back.

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More than enough food for a 14 hour travel day

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What I Ate THIS Wednesday

Confession: Sometimes when I write a What I Ate Wednesday post, the photos aren’t what I ate that specific day. Today, is different. Today, my post is actually everything I’ve eaten on this day, to give you a clear idea of my primal food choices. I believe this is important; people need to see different food options are always out there.

*hint: click on the links for some delicious paleo, primal, keto and Whole30 compliant recipes.

Breakfast

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What I Eat (Wednesday)

It’s Wednesday, let’s talk food. Let’s talk about what I eat on a weekend day, following the paleo diet. Why emphasise weekend? Because it’s slower, and my eating patterns change from 3 meals a day during the week, to about 2 on the weekend.

No link ups, no shout outs, just me talking paleo food…. something I can do all day long.

Breakfast

On the weekend, I like to space out my breakfast. When I first wake up, I want bulletproof coffee, but if I drink just that, I feel weird. Despite loving the taste of a bulletproof coffee made with a double shot of espresso, 2 tbsp coconut oil, 1 tbsp butter and a heaped teaspoon of xylitol for sweetness, my body says “Feed me Seymour Danielle!”

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Paleo Beet(root) Coleslaw (AIP, whole30, primal)

Beets, or beetroot in the UK, are one of my favourite root vegetables. Growing up, they were actually a treat for me. My Grandma Sasaki used to make pickled beets, and when we were having a formal family dinner, she would set some out on the dining room table to enjoy with the meal. My dad and I would secretly pick at the beets before the meal instead!

Right now, my local grocery store is selling organic ones in bunches, so naturally I’ve been taking full advantage of this. I’ve roasted them to eat as a side with meat, or tossed them into a salad of some kind. I’ve even been drinking beet(root) juice.

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{WIAW} What I Ate In Ireland

Every summer, it has been a tradition to drive to the west coast, take a ferry to one of the islands off the west coast of Scotland, and campsurfbike for a week. This year, instead of staying in Scotland, we took a short ferry crossing to Northern Ireland instead. We had been invited to the wedding of one of my best friend’s in high school, which was in County Cork, Ireland, so we took that opportunity to make a holiday out of it. And, like any holiday, we ate! To celebrate today’s What I Ate Wednesday blog celebration, I’m going to show you how a primal eater like myself eats while away, aaaaannnnddd while camping.

p.s. Tomorrow, I will write about What We Did in Ireland, or WWD… only joking on the terrible acronym.

Equipment

We have very meagre camping equipment, including our equipment for food preparation. We made great use of our one burner stove:

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{Recipe Redo} Nutter Bombs

You read it: Recipe Redo. When you create and then make a recipe week in, week out, things change over time. I changed this recipe to save time. In the past, I would make these crunchy and rich Nutter Bombs twice a week, which in retrospect was a hassle. I thought I was busy then, but joinin a new running club that is in a town 20 minutes away, being stretched thin at work, doing home projects in our house and finally taking on some free lance writing work (more about that in time), has left me with precious little time. My solutuion is to make the same recipes, but bigger!

These Nutter Bombs are a delicious but simple addition to my breakfast and to Pat’s nightly dessert. They combine creamy and crunchy textures, and are full of nutritious plain nuts and seeds, another great way to get some good fats into your diet.

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{WIAW} Eating in Berlin

If you didn’t already know, last week I was in Berlin. And, if you didn’t know already, Berlin is my favourite city in the world. One of the reasons I love it so much is the abundance of amazing, ethnic, diverse, and fresh food options that I just can’t get in my corner of Scotland. Don’t get me wrong, I love live in farm country Aberdeenshire, nestled between the North Sea and the Grampians, but there’s just a major lack of different food options where I live.

With that, let’s dive into my Berlin trip food allstars for this week’s edition of What I Ate Wednesday ๐Ÿ™‚

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Thanks to Meghan at Clean Eats, Fast Feets and Jen at Peas and Crayons for hosting!

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{Recipe} Chicken, Bacon and Blue Cheese Salad

Otherwise known as ‘The Best Chicken Salad you will ever eat!’ An arrogant statement, but I promise you, once you make this salad, it will become part of your daily cooking repertoire. It’s that good.

Why? Because it’s delicious. It’s quick. It’s a salad, (just in time for summer!). It’s an entire meal. It’s also primal, paleo and Whole30 compliant (if you omit the blue cheese). This salad is keto, gluten-free, and sugar-free. The only thing it’s not is Autoimmune Protocol Paleo compliant, due to the use of paprika and tomato. Sorry AIP peeps.

I was going to call this CBBC salad – Chicken, Bacon and Blue Cheese – but then didn’t want connections with the popular BBC children’s channel ๐Ÿ˜‰

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