Taken from this
12 or so lamb neck chops
1 onion, roughly chopped
1 small eggplant, thickly sliced and quartered
1c red wine
2 tbsp coconut aminos
3 cloves roughly chopped garlic
1 tsp cumin
1 tsp turmeric
1/2 tsp allspice
1/2 tsp chilli powder
1/2 tsp ground coriander
salt and pepper
1c roast lamb pan drippings that has been kicking around in my freezer for a while
4c water (or enough to cover the lamb)
All into a slow cooker. Put it on high, 8hrs (typically I’d have it on low for 10+ hours, but I didn’t get started on this early enough).
All will be revealed this evening…
A modification of my mum’s recipe and the one on Luke Hines’ blog.
900g diced chicken thigh
1 onion, diced
5 garlic cloves, chopped
2 tbsp ghee
400g can crushed tomatoes
270g can coconut cream
chopped capsicum, green beans, broccoli
1 tsp garam masala
2 tsp cumin
1 1/2 tsp ground coriander
2 tsp turmeric
1 tsp ground chilli powder
salt & pepper
chopped fresh coriander
1. Mix spices up and coat chicken.
2. Melt ghee, add onions & garlic, fry up.
3. Add chicken (may be worthwhile doing in batches if using that much chicken), cook.
4. Add tomatoes, stir.
5. Add veges & coconut cream and simmer until it’s all soft and tasty – season to taste.
Serve with whatever carb source you want (did rice for my partner, nothing for me) and garnish with coriander.
Inspired by this page.
4 bananas, mashed
60g butter, melted – *not Whole30 ingredient; sub-out if dairy free
1 tbsp almond butter
2 tbsp coconut butter
1/2c coconut flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
pinch of salt
Mix the bananas, eggs, butters together well.
Add the dry ingredients, mix well.
Put into a loaf tin (I used a silicon one, lined with baking paper).
Into a fan-bake oven at 180C for 45mins (or until skewer comes out clean).
*as far as I know, this is Whole30 compliant (perhaps not in philosophy, but in ingredients).
Found this interesting page and started following on Facebook. This recipe came up last night so I thought I’d give it a try this morning.
1 tbsp coconut oil
1/2c boiling water
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
1 date, softened in hot water then chopped finely
Place all into a blender and whizz until mixed through and frothy. Makes one cup.
Tastes great – and normally I’m not a huge spice fan. I’m interested to see how filling it is (at the moment the froth is filling me up – but I’m considering this as a breakfast-in-a-hurry option – will give it an hour or two post-consumption and put some more thoughts down).
The local butchers had goat today, and seems I’m feeling adventurous. The rainy weather lends itself nicely to a slow-cooked meal, so here goes. Inspiration from here.
650g goat pieces (chopped, bone in)
1 onion, chopped
1 tbsp ghee
1 tsp ground ginger
4-5 cloves garlic, crushed
1/4 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
good amount of salt (10 twists of the grinder)
1 tsp tumeric
1/2 tsp cayenne pepper
1 tsp paprika
2 cans (400g) tomatoes
1 tsp garam masala
1/2c – 1c water (depending on how thick you want the curry to be)
In the crock pot, add chopped onion, garlic, ginger, ghee. Place meat on top. Mix the spices together and then sprinkle over the meat. Stir everything so the spices are mixed through. Turn slow cooker onto HIGH for 4 hours, stirring every 1 hour.
At the 4hr mark, add the tomatoes, garam masala, water. Stir, and then cook for another 1hr or until meat is tender.