Category Archives: Real Food
Sneaky Swaps Part 2: A Sweeter Life
It’s early January. New Year’s resolution season! The time of year that we resolve to change ourselves for the better, implement new habits, commit to carefully-planned routines and promise ourselves that we WILL use our gym membership (for the record, I only put this last one in here to stay relatable … I genuinely look forward to gym classes). Among the lists of admirable intentions, is often something nutrition-related, and more recently sugar – specifically the refined white stuff -seems to be something that people are determined to give the flick. AND FOR GOOD REASON.
The “Fluff” Around Buff
To all the mums that are worried about their teenager’s newfound obsession with protein powders, weights and “getting big”, you can thank me later. Please grab your teen, park them in front of this article and let me work my magic.
I don’t want to seem sexist, but to make this post easier to write, I’m assuming the the reader is a teenage male with a mother forcing him to at least “hear read this girl out, she makes some candid points” However young girls, and gym/protein/exercise buffs of all ages and genders can benefit from the points made here, so be my guest, pull up a chair (or park yourself at your standing desk) and read on.
Where Do We Stand With Protein?
I’ve talked about fats, I’ve covered carbohydrates, it would be rude to overlook the third and final macronutrient; protein. There’s probably not as much contention around protein when compared to carbs and fats – unless you’re in the body-building world of Gym Goers. I guess because we’ve been educated from a young age about the importance of eating enough of it.
The Quickest Easiest Gravy
A few weeks ago I posted my super quick and easy “instant” gravy recipe on the Facebook page. I thought I’d better have it up on here too, as it’s such a goodie, and makes sure that not one drop of the delicious roast meat juices goes to waste.
Homemade Nut/Seed Flour
I love baking with nuts and seeds. I’m not one for mucking about with a gazillion flours. I don’t fancy precious pantry space being taken up by 20 different flour varieties. I’m cautious of uber-starchy flours because the particles are so fine that more ends up decorating the kitchen bench than ends up in the batter.
Basic Jam and “Jelly”
Merry Christmas Eve Spud Muffins,
If you fancy the idea of making your own cranberry sauce or “jelly” to go with the Turkey, ham, salmon (heck, even just slathering it on organic sprouted or sourdough bread with a shite-tonne of avocado or macadamia butter if you’re veg or vegan) this year, I think you’ll appreciate the simplicity of the following recipe.
The Smarts About Plants
Many roads lead to Rome animal sabbaticals.
- Ethical eaters; avoid animals foods in the name of justice.
- Health-conscious foodies; want an excuse to get more veggies and fibre into their day.
- Converts; find meat-free meals tastier and easier to digest
- Intuitive eaters; feel they do better without flesh, eggs and dairy.
This time last year, I thought long-term vegan diets were a disguised form of starvation. I was in the process of healing my digestive system from the years of damage that my autoimmune liver disease (and the pharmaceutical treatments I trialled … to no avail I might add) had caused. My depleted state saw me crave gelatinous connective tissue from animals bones, rich and fatty soups and muffins rich in eggs and butter.
Almond Christmas Cookies
These cute little biscuits simply melt in your mouth. They hold together well, but once you bite into them are beautifully soft but not so soft that you have to “do a Monica” (from F.R.I.E.N.D.S) and eat them over the sink.
These Christmas cookies are flour-less, butter-less and egg-less. Calling upon 5 simple ingredients and 12-15 minutes in the oven. They can be whipped up when guests call in at the last minute or if you’re just really craving cookies and don’t have much patience.
They’ve been taste-tested by several family friends that aren’t used to gluten-free, dairy-free or vegan foods and they all independently – without prompting – commented on how much they liked them.