Paleo N’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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{Treat} Paleo Rhubarb Crumble Cake

Fun fact: I love cake. Another fun fact: I also love rhubarb. In fact, rhubarb desserts are my absolute favourite. So imagine my surprise last spring when we discovered a rhubarb plant growing in our garden. I was very excited!

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My love for all baked things with rhubarb was cultivated at an early age. I remember my mom making rhubarb jam, rhubarb platz, and rhubarb crisp, and my Grandma Dumaine’s rhubarb pie with tapioca is to die for! Though my own plant is small, and already almost decimated from making this cake once and batches of Cookie and Kate’s Rhubarb and Chia Jam, I’ve been able to source rhubarb elsewhere: colleagues at school, a client of Pat’s. His client has so much rhubarb, I’ve been told I can get a few pounds each week! Watch this space for possible further rhubarb recipes this summer.

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Paleo on Holiday

From long haul flights to camping, I’ve done it all while following the Paleo diet. This series will provide practical tips on how to meet your Paleo needs when faced with the dilemma of being out of the comfort zone of your own kitchen and network of resources….

Recently, I wrote a three-part series on Primal Eye how to paleo while on holiday. With the October holidays quickly approaching here in Scotland (2 weeks off for me!), I thought it was only fitting to share this series in time for people jetting off to warmer climes, new places, to visit friends and family. Or, to have as a handy resource for when you head out on your next vacation.

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Sometimes WIAW

Sometimes I write a post on a Wednesday, showing you what I eat on a daily basis, to celebrate What I Ate Wednesday. It answers the question I get asked often: but what do you eat?!?!

Sometimes, (on the weekend), I eat my fruit + Nutter Bomb + coconut cream as my only breakfast. Sometimes, I run out of Nutter Bombs, so I make a lazy one instead: a small sprinkle of nuts and seeds, with nut butter on top.

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How to Start Eating Real Food

Last year, I started writing my Primal Lessons series as a way of explaining and exploring different facets of primal eating; consider it an in-depth introduction to Primal. Earlier this year, I thought the series was complete. I thought I had written about everything you needed to know about primal. I thought I could focus on other endeavours related to the primal world. Then, being the reflective blogger I am, I realised that I missed out on THE most important aspect of primal eating. I forgot to write about how to actually take the initial steps to changing your diet to a real food one, primal-focused or not. The tips below are the steps I took to changing my diet, changing my lifestyle, and ultimately, changing my health.

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The Keys to Primal Success

Eating primal is a big change. It forces you to change everything you ever thought you knew about food and healthy eating. It goes against the grain (no pun intended) when it comes to mainstream health. It seems impossible when you first start and fills you with doubt, confusion, apprehension. Most of all, it’s not commonly done, especially here in Scotland, so you will most likely be all on your primal lonesome. And that’s pretty tough to deal with.

But, regardless, people all over the world, in different situations, different incomes, different lives, make it work. Every day. Primal isn’t just for Americans or Australians, they’re just ahead of the game. Primal isn’t just for those with lots of time, or lots of money. It’s for anyone that wants to do it, anyone that wants to be on a journey to thriving over surviving. To do it well, you need to have a few things in common. You need to possess what I think are The Five Keys to Primal Success.

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What I Ate with my Coconut Friend

I know my blog has been a bit quiet lately, but for good reason. Last week, my very good friend, and Coconut Friend, Alicia, came for a visit. This was a most special visit because, after living in Berlin for two years, she is now moving back to Canada. Alicia’s visit was the last time we will see each other for a while. The two paleo friends were reunited, albeit temporarily.

Something I’ve always wanted to do in her last two visits is take Alicia to another part of Scotland. I got that opportunity last week. We went to the Cairngorms, the mountains in the centre of Scotland. We did some mountain biking, we hiked, we talked, we played some Farm Heroes Saga (aka Paleo Candy Crush), and of course, we ate paleo food! We were staying in self-catering accommodation with a fully equipped kitchen, which made staying paleo second nature. Below are some highlights of the delicious paleo dishes we enjoyed together.

Breakfast

Even though I was away, with my friend, I didn’t deviate from my usual creature-of-habit breakfast. How can you when it tastes so good?

My usual 3 fruit bowl of crumbled Nutter Bomb with Coconut milk instead of cream. I didn’t premake my cream like I normally do.

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{WIAW} 70.3 weekend

It’s What I Ate Wednesday, where I show you all the paleo-primal food I eat in a day. This past weekend was Pat’s big triathlon, and we were on the road, so today’s post will show you how we do primal, on the road and for races. No link ups, no ‘blog parties,’ just real food. And racing.

Pat was competing in his first 70.3 triathlon, a half ironman distance, although not put on by Ironman. It was the Aberfeldy Middle Distance triathlon, which was also the Scottish National Middle Distance Championships.

Race weekend actually began Saturday, the day before the race, at home. Pat wanted his pre-race meals to be the same as what he would eat at home, so we took our own food for Saturday night’s dinner, and breakfast and lunch Sunday.This involved some cooking of chicken breast, boiling of organic white potatoes from our garden, making of multiple salads, and packing all sorts of primal essentials, like supplements, our espresso maker, coconut oil and my xylitol, (because I like sweet coffee). All non-perishables were packed in a cooler with ice packs. We then hit the road to Aberfeldy, in the middle of Scotland.

When we arrived, Pat picked up his race pack, and we attended the mandatory pre-race briefing. I was effectively Pat’s ‘sherpa’ wife for the weekend, and went to the race briefing as an extra set of ears, just in case. Then, it was off to our B & B for pre-packed dinners and an early bed. I went for an 8 mile run around the B & B, which coincidentally was also part of the half marathon route the following morning. When I got back, I ate a salad of chicken breast (seasoned with salt, pepper, garlic granules and paprika), with organic Swiss Chard from our garden, cucumber, tomato, snap peas, pepper and avocado; tossed in Olive Oil and Balsamic vinegar.

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I also enjoyed a delicious, but melted, fat bomb. And a cup of peppermint tea. Both not pictured.

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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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