Try this easy recipe for a different style of potato salad the whole family will love ❤️
Enjoy hot or cold 🙂 Serves 4-6.
Honey Mustard Potato Salad – dairy free!
- 2 med-large potatoes, cubed and cooked
- 1 Lebanese cucumber, sliced or cubed
- Handful cherry or grape tomatoes, halved
- Small handful baby gherkins
- Small handful pitted kalamata olives, halved
- 1 tsp wholegrain Mustard
- 1-2 tsps honey
- 1-2 tbs olive oil
- Allow potatoes to cool in fridge or simply sit aside if you’d like a warmer salad. While potatoes cool, combine Mustard, honey and olive oil in a small bowl and mix thoroughly.
- Combine potatoes, mustard mixture and all other ingredients into a medium-large glass bowl. Stir gently and serve!
To taste – try freshly cracked salt and pepper for a delicious flavor addition.
Prep: 2 minutes Cook Time: 40 minutes
Caramel Beef Curry on a bed of cabbage and snow peas!
Another beautiful kitchen experiment turned winning recipe!
This is a basic (very) mild curry which the family will love – I usually make meat dishes to last our family over 3 meals so that’s why the amount of beef is 1-1.2kgs. Half the recipe if desired.
- 1 tbs coconut oil
- 1 large fresh garlic glove, minced
- 2 bay leaves
- 1 heaped tsp turmeric (ground)
- 1 heaped tsp cumin (ground)
- 1&½ heaped tsp Garam Masala powder
- 1-1.2kgs beef, cubed
- Pinch salt
- Approx ⅔ cup pitted dates
- 1 can coconut milk
- Heat the oil in a large pot, add the garlic and bay leaves and cook until the garlic is gently browned. Add spices and stir for 45 seconds then add beef.
- Brown beef on high heat with spices, turning as necessary. Add salt. Cover.
- Bring meat to the boil and continue boiling for 5-10 minutes. Stir and cover. Then add dates and bring to the boil again with lid on pot, then add coconut milk, stir, cover and bring to the boil again.
- Stir thoroughly then reduce heat to a bubbling simmer for 30 minutes. Stir appropriately every 5 minutes to 10 minutes. Keep pot lid on but tilt it to allow steam to escape. Sauce should be noticibly thicker but not thick and lumpy, or to the other extreme – runny like water!
- Remove from heat and allow to sit with lid tilted for 5-10 minutes before serving.
To serve: thinly slice some raw cabbage and raw snow peas and place them on the plate to form a bed to dollop the curry over – yum! Add some rice or bread to the side if required as well 🙂
If you like a stronger curry taste simply add a diced onion in when cooking the garlic initially, and double your spices when adding them.
A family favorite of ours is this easy chicken liver pate recipe. My children go in and out of their taste for this depending on what their body needs but it’s a great side dish full of vitamins, protein and yummy-ness. Clearly I enjoy it 😉
- 300-500g chicken livers, sliced
- 2 bay leaves
- Salt & pepper to taste
- 1 small-medium onion sliced thinly
- 1 clove garlic, finely diced
- 1 tbs Butter
- Fresh rosemary / mixed dried herbs / fresh oregano / your favorite French herb mix (approx 1-2 tsp)
- ¼ to ⅓ cup pouring cream
- Optional: 1 tbs brandy
- Sauté onion and garlic in butter before adding bay leaves, cook for a few minutes.
- Add chicken livers, cook for 5 minutes. Add herbs and salt and pepper.
- Stir livers then cook until just done. Remove bay leaves.
- If adding brandy, do so now then light with a match or lighter in order to burn off the alcohol, then simmer for a few minutes until well incorporated into the mix.
- Remove from heat and then allow to cool for a few minutes before moving everything into a food processor or blender (I use a stick blender). Add cream and process until smooth.
- Pour into a glass bowl/container and refrigerate for a few hours until firm.
It’s not so naughty to eat tasty treats 🙂 feast your eyes on this!
Forgive my “click it before it gets eaten” phone camera pics!
If you’ve ever had real Japanese black sesame ice cream, think of the same flavour, only more intense and certainly as moreish. Maybe even more moreish!
This recipe uses black tahini as the base and I love it 🙂 The taste is not sickly fudgey-sweet, but nicely sweet, with a teeny tiny crunch from the added coconut.
Here you go!
- 1/2 cup black tahini
- 1/2 cup unsweetened dessicated coconut
- 1/4 cup maple syrup
- 2 tbs Melted coconut oil
- 1/2 tsp Cinnamon (ground)
- 1/2 tsp Vanilla
- Pinch of ground salt
- A flick of ground cardamom (optional)
- Blend all ingredients together then spoon evenly into a silicone mini cupcake tray (12 mould tray). The mixture won’t reach the top so don’t worry when it doesn’t.
- Place in freezer for a minimum of 45 minutes then enjoy! Here in North Queensland I needed to line them and pop them in a container then leave them in the freezer and take some out to eat as I go. In colder climates you may be able to keep them in the fridge, but I’m not sure they’ll last that long haha!
Makes approx 12.
After a small amount of tinkering here is my latest recipe for healthy kids snacks. A friend suggested to me a couple of days ago to use kidney beans instead of flour and I was reminded of the ever popular chickpea cookies I used to make and thought about trying it out.
Now, substitute where necessary as we all have different requirements but this recipe proved to be another absolute winner in my house. Except my husband never got to taste any because they were finished too quickly – oops!
TOTALLY HEALTHY CUPCAKES
Ingredients – makes 24
- 2 eggs (or egg substitute)
- 1 tbs vanilla paste
- 1 tbs coconut oil
- 1 tbs baking powder
- 1 can red kidney beans (or bean of choice eg. Butter bean, chickpea maybe although I haven’t tried)
- 3/4 cup coconut milk powder
- 2 tbs coconut flour
- 1/4 cup honey (or sweetener of choice eg. Maple syrup)
Note: to make these chocolate, simply replace the coconut flour & powder with cacao/cocoa powder.
- Preheat oven to 180•C and line mini cupcake tray with papers.
- Blend eggs, vanilla, coconut oil and baking powder until well combined, almost creamy.
- Add rinsed & drained beans, and remaining ingredients and process until well combined and smooth.
- Spoon by teaspoon into paper cases and bake for 25 mins.
- Try to let them cool a little before eating!
I have constructed a winner!
We don’t often have cake and tonight I felt like something totally different (beef stew and cake for dinner anyone?) so here’s the recipe for you to try;
- 125g butter, softened
- 1/2 tsp cardamom ground
- 1-2 tsp vanilla extract
- 1/3-1/2 cup sugar
- 2 eggs, lightly beaten
- A squeeze of honey
- 1&1/2 cups gluten-free plain flour, sifted
- 2 tsp baking powder
- 1/2 cup milk
- Preheat oven to 180°C. Grease & line a 20cm (approx) round cake pan.
- With an electric mixer, beat butter, cardamom, vanilla and sugar until light and fluffy.
- Add honey then the eggs, beating after each one.
- Stir in flour, baking powder and milk until combined.
- Pour mixture into baking pan and smooth the surface. Bake for for 40/45 minutes or until cooked through .
Optional extras – I sprinkled then roughly mixed through some sultanas on one side of the cake only for my kids 🙂
With the flavour combination in this cake and the moist and fluffy texture it doesn’t need any cream or topping or anything! Feels really light in my tummy which is always a bonus. Even after 2 pieces 😉
Left over rice or not, this recipe is a winner in my family and on the effort scale is only 0 to 1! Win win win 😉
- Cooked rice in whatever quantity you need or have – I generally make this from leftover rice so I can’t be exact!
- Milk of choice (1/3 to 1/2 quantity of rice)
- Vanilla bean paste (1/2 tsp per cup of rice)
- Sweetener of choice (1/2 tsp per cup of rice)
In a pot, place all ingredients and cook on medium high heat until bubbling. Simmer until milk reduces and it’s like a pudding.
Serve by itself, with fruit or other treats, or refrigerate for a cool snack later 🙂