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.’
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!
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.
A paleo sweet for your sweet, just in time for Valentine’s Day! Why not make the one(s) you love (or yourself) a sinfully rich, paleo chocolate cake?
Of course, it doesn’t have to be just for Valentine’s Day – it can be easily made as a celebration cake. I’ve shared this recipe with family and friends, who’ve primarily made it as a birthday cake. I first experimented with it this past Christmas, changing and tweaking it from an existing recipe I found. It was a hit with my family, children included; so much so that Pat requested it for his 36th birthday last week. Where it was a hit again.
25 January in Scotland is Burns Night: a day to celebrate the work of Scottish poet Robert Burns. People don tartan, recite Burns poetry (in Scots no less), and dine on a traditional meal of haggis, neeps (mashed turnips), and tatties (mashed potato). Across the country, local Burns Suppers are held, all culminating in a ceilidh.
While we didn’t have haggis for our actual Burns Supper this past Monday, we did have Rumbledethumps, a traditional Scottish dish originating from the Scottish Borders, close to England. Aside from being delicious, Rumbledethumps is a marriage of root and cruciferous vegetables, as well as tubers, all grown in Scotland. Typically, it contains potatoes and boiled cabbage, but this is a recipe of variables: you could also add sweet potato, squash, pumpkin, turnip, or even parsnip to the mash. My recipe adds carrots. You can add your preferred cheese too.
Sticky Toffee Pudding is my favourite British dessert. Although it’s quite commonly served up and down the country, one taste of it’s soft, subtly sweet sponge, paired with a warm toffee sauce and some kind of dairy-based sweet accompaniment explains its popularity. When I went paleo, I initially thought my days of eating this dessert were numbered, but rather than say goodbye to a new favourite, I just paleofied it instead, making it gluten-free, dairy-free and sugar-free, but not free from taste.
Believe it or not, I first heard of Beef Boeuf Bourgignon from one of my favourite films, Julie and Julia. And, despite being a devout lover of stewed beef, my first encounter with this delicious French stew was when I moved to Scotland. Needless to say, I missed out big time.
I learned to make this well-known French paleo dish from The Domestic Man’s recipe. It was absolutely incredible, to the point that Pat, a former beef hater, requested it often. The only problem was that if you cook the dish traditionally, it takes about three hours, making it a weekend-only meal.
When my mom came for a visit in October, I wanted to make Boeuf Bourgignon for her, but, with so much sight-seeing and visiting, I didn’t have time to spend three concentrated hours cooking. So I improvised. I attempted a slow cooked version with my favourite slow-cooking beef cut: brisket. And wow, did it work! The meat was pull-apart tender, the flavour was outstanding, I felt satisfied and thoroughly warmed, and best of all, Mom loved it. Pat too.
My regular but not weekly series on a Monday, featuring some great pieces I’ve found in the media lately.
No link ups, no mentions, no cute logos – just the paleo food I eat in a day, to feed my muscles, guts and brain.
Creature of habit. That’s what you can call me, especially when it comes to food. I’m the type of person that will eat the shit out of a food, only to get sick of it and not eat it for a while. Except with my breakfast.
Greetings from Berlin! Today’s What I Ate Wednesday post is coming to you from Germany’s capital city, and my favourite city in the world. I’m here to celebrate my Coconut Friend Alicia‘s hen do, or bachelorette party, this weekend. Below is a photo diary of the food I ate today: at home, en route and in Berlin.
Every WIAW post is also a way for me, someone that follows a Primal lifestyle, to showcase what the diet looks like in every day life.
Thanks to Jen for hosting 🙂
Linking up with Peas and Crayons today because it’s What I Ate Wednesday, a day to share the meals I’ve prepared for myself and eaten, and an opportunity for you to see the day to day meals of a primal eater.
*hint: click on the links for recipe ideas!
My most favourite bulletproof espresso made of 2 shots Lavazza espresso, 1 tbsp Kerrygold butter, 1 tbsp coconut oil, 1 heaped tsp of xylitol to sweeten. Continue reading