Chicken Liver Pate served with Sarah Wilson’s Meal-In-A-Biscuit crackers. Recipe available in the I Quit Sugar recipe eBook

As far as I am concerned liver is a superfood. Not a sexy one that the ancient tribes in a distant isolated region in some exotic country lived off for thousands of years but it is most definitely a nutrient dense superfood. Before we all got freaked out by offal – liver was a more regarded a delicacy not some crapola off cut like it is today. Liver gained this kind of kudos with good reason! Look at this long list of its super properties…

• An excellent source of high-quality protein
• Nature’s most concentrated source of vitamin A
• All the B vitamins in abundance, particularly vitamin B12
• One of our best sources of folic acid
• A highly usable form of iron
• Trace elements such as copper, zinc and chromium
• CoQ10, a nutrient that is especially important for cardio-vascular function

  Source: http://www.westonaprice.org/food-features/liver-files

I have been pondering why we have gotten freaked out by the idea of eating offal. Because it seems odd if we are all down with eating flesh/muscle of an animal but then draw the line at eating specific organs. It’s kind of one and the same if you ask me. What I do understand is the reluctance due to the flavour. Liver, in particular beef, has a very strong flavour and even I struggle to stomach it straight. My favourite party trick is whizzing it up into a paste and then stirring it through sauces like spag bol or curries to mask the flavour.

Chicken livers on the other hand are a much more mild in flavour and I think they are quite delicious. There are lots of recipes for pate out there and this one is stupid easy, tastes fancy and is adaptable to be FODMAP friendly!!! Plus freezes extremely well! This recipe makes 3 cups and which I distribute between three ramekins, the freeze and just pull them out a required. When selecting your livers please ensure you purchase good quality free ranges ones, ideally organic too. The liver is the organ responsible for detoxing so if you are eating liver from a poorly raised, antibiotic pumped animal, you will also be ingesting all the nasties.

Chicken Liver Pate
Makes approx 3 cups

500grams Chicken Livers
100grams Bacon, finely diced (as in dice it yourself don’t buy the pre-diced crap)
2 tablespoon Butter
1 teaspoon thyme leaves
3 tablespoons of Sherry or Port, I like Pedro Ximenez
2 teaspoons Dijon Mustard
salt and pepper
pinch of nutmeg

Optional additional ingredients if you are not avoiding FODMAPs:
½ onion or 1 shallot, finely diced
2 cloves of Garlic, crushed

1. Ensure the livers have been thoroughly rinsed and trimmed of any white sinew

2. Heat a frypan and add 1 tablespoon of butter, bacon and onion (if using). Saute until the fat renders out of the bacon and the onion is translucent.

3. Then add thyme, garlic (if using) and the livers. Turn up the heat a little as your want the livers to get a little bit of crispy brown on the outside.

4. Once the livers have browned add the sherry, Dijon mustard, remaining butter and nutmeg. Cook for a further 5 minutes.

5. Transfer the mix to a blender or food processor and blend until smooth. If you want a super smooth pate and your don’t have a super high powered blender. Pushing the mixture through a sieve after blending will help. I never bother with this.

6. Once blended add the salt and pepper (I like lots of freshly cracked pepper) and taste for seasoning.

7. Transfer the pate to one large serving dish or I prefer to place in 3 small ramekins and allow to cool before covering and transferring to the fridge to set before serving.

It will keep in the fridge for 4 to 5 days. In the pictures I have served mine with Sarah Wilson’s Meal-In-A-Biscuit crackers – recipe in her I Quit Sugar Cookbook eBook.

Image Source: Image Source: http://www.broadsheet.com.au/media/cache/ac/af/acafb91425b85a66f2b2c1e6b696dee1.jpg

Following on from my first post about how I try and shop mindfully and economically. Here is where I shop around Melbourne. Brace yourselves for the info onslaught!

Meat, fish and poultry

I generally go to the butchers or fish mongers with a list of key items and then when I am there I will pick up a couple of extra kilos of different cuts that are on special.

• My number one choice for butcher is Bertie’s on Swan St Richmond. They have a sensational range of products and great helpful staff. Their variety is amazing, from chicken right through the venison, wallaby and rabbit and they also stock a good range of freaky bits – trotters, liver, kidneys. As well as having a small selection of delicatessen items like Piper St Terrine, cured meats… oh and they make their own snags. The main reason that I like them is that they stock a variety of different price pointed meats – they have your standard good quality free range meats but then your crème de la crème Wuy Wuy dry aged beef or salt bush lamb. They cut things to your specifications and offer cooking tips.
• Sometimes I also shop at Cannings in Hawthorn, Jonathon’s on Smith St or Brentas in Fairfield. Really depends on where I am at in my travels. Canning’s is 100% free range and stocks excellent quality produce and variety but I find the meat at Bertie’s slightly more affordable. Jonathon’s is great and their beef and sausages are particularly good but comes with a killer price tag. Brenta’s is a classic Italian butcher with the most amazing service in Melbourne, as for whether everything is grass fed etc, it is a bit of a mixed bag so ask lots of questions.
• Seafood is from either Canels in Carlton, Richmond Oysters on Swan St or Ocean Made in Collingwood
• Another great seafood stockists are Conways in Footscary
• I know a lot of people shop at the Vic Market and I have been a couple of times and I honestly get just so overwhelmed. All the people, the options and I am like a deer in headlights. Good choices when you are there are Hagen Organics and also Broad’s Free Range Poultry
• Gippsland Free Range meats supply a lot of butchers around Melbourne, including Berties. You can actually by direct from them via their site
• Other butchers I have heard great things about are Belmore Organic Meats who have shops in Hawthorn and Balwyn. Gary’s Meats at the Prahran Market and TOMS are South Melbourne. However they are certainly the most expensive.

Fruit and Vegetables

Terra Madre beautiful organic veggies… Image Source: http://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/379804_253602824783477_1613786160_n.jpg

I try and buy seasonally as possible and I don’t buy everything organic. Generally the dirty dozen I will try and source organically and the rest I might pick up at a fruit and veg store. All depends on time, seasonality and price.

• I was previously a very loyal Wholefoods on Smith St shopper and got all my fruit and veggies there. But I have recently discovered Terre Madre in Northcote and I am completely obsessed with them. Personally, I think their prices are a little more reasonable that Wholefoods plus their turnover of fruit and veg seems to be a lot quicker
• Frootz on Parade in Clifton Hill have immaculate fruit and veg – not organic but the quality is bloody amazing
• My mum does all her fruit and veg shopping at Top Shelf Fruits in Ashburton, has done so for years and again their quality and turnover is great
• Also know of a lot of people who are Toscano’s loyal
• If you are time poor and are looking for good seasonal organic home delivery options this is a great article about options in Melbourne and word on the street is that Aussie Farmers also have some great home delivery options too

Health Food Shops:

I am a complete health food shop floozie as you can see by this list below. I love them all!!!

The beautiful and cute – Spelt and Quinoa… Image Source: http://www.broadsheet.com.au/media/cache/f3/3f/f33fe0aedc0fdf6098a55a73d84dbcb2.jpg

NORTHSIDE:

• Terra Madre (formerly Fruit Peddlers) have already got a mention but I can’t bang on about them enough, based on proximity to my house and range. I seriously lost my mind the first time I went in there. Sensational range of EVERYTHING, spices, teas, meat. flours, sauces, dairy and bulk staples like nuts and dried fruit. I love that I can go there and pick between multiple different brands of raw dairy! They do have their own Terra Madre range – I was disappointed with the coconut oil but their nut butters are a winner. Word of warning – get there earlier on Saturday’s as the place is chockers.
• Spelt Quinoa – Specialises in selling bulk staples as the name suggests specialty flours and grains, as well as legumes, nuts, seeds, superfoods and dried fruit with a focus on local and organic where possible
• Wholefoods in Fitzroy or Brunswick – both are good stores, my only issue with them is price point. I know that I can go to other stores and generally pick up some things for a dollar or two cheaper. They do stock raw dairy as well and the staples range is better at Brunswick but not as good as Terra Madre or Spelt Quinoa. But their own coconut oil and olive oil is great quality, reasonably priced and they also do have a store card. Still a great option if you can’t get to Terra Madre
• Royal Nut Company – not really a health food shop because they mostly sell nuts but they also do stock and amazing array of spices, grains and cheap nut butters (even available in 1kg tubs!) I only shop at their Brunswick store because it is cheaper than Malvern.

• 

  Staple store deliciousness… Image Source: http://sphotos-a.xx.fbcdn.net/hphotos-ash4/p480x480/480676_535526226504693_1485605477_n.jpg

SOUTHSIDE:

• The Staple Store – I freaking love this place. Catie who owns the shop is a total genius and so knowledgeable, lovely and awesome. They stock an great range of staples (haha) like seeds, nuts, grains and dried fruit. Catie also has her own speciality mixes from dhal to muesli and my personal favourite – Berry-Bodacious. A mix of dried berries, chia and coconut, the perfect topper for yoghurt, cacao treats, EVERYTHING. I have renamed it berry crack because it is addictive. My other favorite item is the Peace Love and Vegetables sauerkraut range. 100% raw, vegan and delicious. It is pricey but if you cannot be bothered making your own it is the only non-pasteurised kraut option that I know of in Melbourne.
• Aunt Maggie’s – I work in St Kilda so this place is just down the road and oh so tempting to visit. It used to be Barrett’s Health Food store, then Carlisle Health foods and about 6 or 7 months ago moved into a massive new store with a juice bar

Specialty Stores:

Saturday at Casa Iberica – NOT JOKING – Image Source – http://loufwhatyoueat.files.wordpress.com/2011/09/casaiberica2.jpg?w=300&h=225

• Casa Iberica – The business for any south American, Spanish and Mexican supplies – oils, spices, beans, drinks, pots, rice, sweets, EVERYTHING. Their chorizo is the best I have EVER eaten plus they stock a great range of other cured meats and cheeses. If you go there on a Saturday get there early and don’t be polite. It’s every man for themselves in there.
• La Latteria – You have never really eaten ricotta until you have tried theirs. Made on site using Victorian milk – it’s the shit. As is there Fiore Di Burrata (fresh soft mozerella stuffed with cream, yes cheese stuffed with cream, I repeat cheese stuffed with cream). Also sell yoghurt and fresh milk as well.
• La Parisienne Pates or as I like to call it Pate Palace – Great quality pates and terrines if you can’t be bothered making your own. A whole range of flavours from rabbit, chicken to pork. They also sell cryovaced pre-confited duck and sometimes some great housemade snags
• Fatto a Mano, Loafer and Dench – My top 3 northside bakeries all within about  2kms of each other. Fatto a Mano would have to be my number one  as it is 100% organic and they do a ripper range of gluten free and spelt breads, pizza’s and SWEETIES. Dench makes some pretty amazing french pastries and Loafer stock great organic breads, muffins and cookies.
• Firebrand Sourdough – Amazing, organic sourdoughs bread and my personal favourite SOURDOUGH CROISSANTS. They have a baking schedule so different types of bread on different days which is cute. Plus they are just down the road from the Staple Store. Go to both and make a morning of it.
• Gewurzhaus – The best spice shops in the world – one in Carlton and one in Toorak. Ridiculous range of spices, some great pre-made mixes and all super fresh. Not organic and not the cheapest out but the quality and freshness trump anything else I have ever seen. I have a preference buying their curry mixes etc as opposed to buying a heap of different spices and making my own. We just don’t go through them quick enough
• Minh Phat - The best Asian grocer with a HUGE range of all Asian cooking ingredients, Japanese, Thai, Chinese, Vietnamese, everything! Plus homewares, cooking utenilises and a random selection of health foods. This is also where I source my Arroy-D coconut milk tetra packs – crap and BPA free
• Leos – Good for over priced specialty foods and deli items. I love and hate this place. I hate them for their prices but I love that them for convenience and many cheeses

Ok… I think I am done for now. But I will continue to update this post if I discover more Melbourne gems. If I have missed one of your favourites – please let me know! I love foodie adventures.

Image Source: http://resources0.news.com.au/images/2011/12/28/1226232/106264-shopping-trolley-supermarket.jpg

People ask me all the time where I do my food shopping, how I buy my food etc. Initially this was going to be just one post about where I shop but I thought it was also important to mention how I shop as this really dictates where I shop.

This first post is all about my tips for smart food shopping for healthy and reasonably mindful eating.

I don’t want people to think that I am some sort of food shopping hero, I most certainly don’t claim to be. In my dream world, I would have a vege patch, chickens, buy my dairy via some sort of amazing cow share deal, make my own sourdough never spend a cent in a supermarket and buy all other produce from the farmers market and local shops. Reality is location, time and money are always going to determine what is achievable. For me, I live in an inner city apartment, I have a reasonably demanding full time job and we live on a budget. Everyone has to do the best they can based on their situation and their priorities. If there is one change that I would REALLY encourage everyone to make it would be to minimise the dollars spent at supermarkets on fruit, vegetables and meat in particular. These are the areas where our Aussie farmers are getting most royally screwed over by the big guys.

Farmers Market – Image Source: http://api.ning.com/files/

Now that I have that of my chest, the big question is – how do I shop!?!

We spend between $140-$180 per week for two people. This includes all breakfasts, 5 to 6 dinners, snacks and most lunches plus any household groceries toilet paper, washing powder etc. We eat a wide variety of foods, of excellent quality, ideally seasonally and with minimal grains. How I make this work for us and our priorities -

• In our house, I am unsurprisingly CFO (Chief Food Officer), so I menu plan for the week. Normally I don’t plan specifically what dish but each night will be based around a particular protein eg. Monday – chicken, Tuesday – pork etc and this will vary according to what is on special at the shops
• Menu planning is KEY to avoiding wastage and food wastage makes me sad. The other week, I forgot I had green beans in the vege crisper and they went a little wrong town and I felt so GUILTY!
• I try and shop once a week and do all my shopping in one trip. Supermarket, meat and fruit and vegetables. One trip per week makes it easier to stick to a budget as you as less likely to pick up random things you don’t need. For me the less times I walk into a health food store during a week the better.
• In terms of supermarket shopping, this is purely for household staples and basic groceries. I try very hard to minimise the dollars I spend there for reasons as mentioned above.

Health Food Shop! My fav! Image Source: http://stinebusch.com/blog/wp-content/uploads/2012/08/IMG_43401.jpg

• I do also shop at Aldi which is part my same shopping centre so normally I will go in there scope out what is on special and then go to the supermarket if need be. Their organic range is pretty good as are their tinned fish and basic staples. I am wary of their fruit and veg and avoid anything that is over packaged.
• When shopping, I always look at the location of where the food comes from and try to be a local as possible. Generally anything out of season is from far far away. Don’t buy it.
• I buy a lot of secondary cuts, gravy beef, lamb shoulder, mince, gluten free snags etc and prefer to cook with whole chickens or skin on, bone in chicken thighs often sold as chicken chops. They are much more flavoursome and cost effective.
• I love my freezer and use it religiously. If a particular cut of meat is cheap, I will buy it in bulk and freeze it is portions. Whenever I make curries, soups, stews etc I always ensure I make a double/triple quantity for quick reheat meals. Stocks, herbs like curry leaves and kaffir lime, ginger and lemongrass all get stashed in my freezer. As does left over tomato passata – great to freeze in ice cube trays so that if you just need that little bit of tomato you have some already portioned up. Perfect for baked eggs

I think that is it! Obviously, my plans are skewed very much to two people but I think a lot of these principles could be transferred to families.

Do you have any other tips? If I get some ripper ideas I will add them in. And stay tuned for my next post with the inside scoop of where to shop in Melbourne!

This recipe is based on my all time favorite Carrot Cake recipe by Belinda Jeffery’s – that woman is baking genius. Back in her Better Homes and Gardens days I used to think she was a bit of a wet blanket especially when regardless of what she would cook she would always serve it classic 90’s style with a wedge of lime. But seriously whenever I have made this cake people go nuts of it because it is pretty sensational and decadent. The sticky caramel layer is a stroke of genius and really takes the whole thing to the next level.

My original intention was to develop a carrot cake like that with less sugar and gluten free but in the end I decided that the ‘healthy’ caramel was still to sugary and I just wasn’t really doing the complete blow out original justice. Instead I developed a really nice, mix and bake recipe that is adaptable to nut or dairy free and is a very good basic carrot cake.

I have used fresh pineapple in my cake but you could substitute with crushed tinned, just make sure it is well drained. With the icing, you have a couple of options dependent on your enthusiasm and dietary requirements. Provided you tolerate dairy the best option would be to make your own cream cheese – read this post as to how to make it. It is easy too but you need to forward plan as it does take 24 hours to make. The advantage of making your own is that it is a lot less processed and naturally full of probiotics. Alternatively you can just use bought cream cheese, if you are looking for a good grass-fed dairy options Elgaars is my favourite commercial dairy. Or the final choice is a completely dairy free icing made with coconut cream – this is my favourite recipe.

A quick note about the coconut cream that I use. My preference is for the Ayam brand because it is not full of any fillers or gums. Because of this the cream separates to the top and the coconut watery stuff sits at the bottom. In the icing I just use the cream at the top and leave the water out. The result is a thicker icing. If the coconut cream you use has gums in it to prevent it from separating just use the whole tin. Taste will be similar but the texture a little thinner.

Tropical Carrot Cake
Serves 12-14 people

2 and ½ cup Grated Carrot
1 cup Shredded Coconut
1 and ½ cups Fresh pineapple finely diced
5 eggs
½ cup Coconut Flour
1 teaspoon Bicarb Soda
1 teaspoon Baking Powder
2 teaspoons Vanilla Extract
100grams Coconut Oil, melted
1 teaspoon ground cinnamon
1 pinch of ground nutmeg
Optional – ½ cup of chopped macadamias

Topping
250grams Cream Cheese
1 240gram Tin Coconut Cream
2 teapsoons Vanilla Extract
Toasted shredded coconut and cinnamon

1. Pre-heat oven to 170 degrees C

2. In a large bowl combine carrots, pineapple, eggs, vanilla, coconut oil, shredded coconut and macadamia nuts if using. Mix until thoroughly combined.

3. Then add all the remaining dry ingredients – coconut flour, bicarb, baking powder, cinnamon and nutmeg. Once combined transfer the mix to a 23-24cm lined cake time.

4. Bake for 40-45 minutes until cooked. Test with a skewer and if it comes out clean, she’s all done!

5. Allow the cake to cool in the tin before transferring to a pretty plate for decorating.

6. Top with icing and then sprinkle with coconut and cinnamon. Best served with a warm cup of tea.

Cream Cheese Icing
1. Whip cream cheese and vanilla until the cream cheese is light and fluffy.

2. Open the tin of coconut cream and scoop out all the thick cream and leave the remaining watery stuff and use that in smoothies or just drink it. Nom nom.

3. Whip cream cheese and the coconut together until combined and now you are ready to decorate!

This cake is low in fructose but if you are severvely fructose intolerant you might have to give it a miss due to the pineapple. It cannot be removed.

To make it nut free: omit the macadamias
To make it dairy free: Top with whipped coconut cream, I like this recipe

Image Source: http://www.sarahwilson.com.au/wp-content/uploads/2013/05/Screen-Shot-2013-05-15-at-10.08.43-AM.png

I know I have been banging on about this for a while now but I am so excited to be involved in such a fantastic project. I thought I would share a little review of the eBook, now it is out and about. I should put a bit of a disclaimer on this one as it is probably completely unethical to share a review of an eBook that I am published in and also that I make a small commission from sales. But let me assure you I have been a massive fan of Sarah Wilson and the I Quit Sugar movement for some time. Although my opinion is somewhat biased due to the above, I whole heartedly believe in quitting the sweet stuff and believe that Sarah’s eBooks and now published book are some of the most practical and easy to understand resources out.

Having read all of Sarah’s other books, I was excited to see how this one would be different and strike the balance of the importance of a quitting sugar and allowing chocolatey based treats into your life. Just because it’s all I Quit Sugar friendly people… a treat is still a treat.

The book gives a bit of background on the I Quit Sugar movement, reasons why you should before getting into the nitty gritty of how chocolate can fit into the equation. With some fantastic examples between the difference of cacao and cocoa (I did a similar post here) and how you can use store bought dark chocolate in your recipes without going to sugar crazy. All of this comes with a massive disclaimer of… How much chocolate is too much? It’s summed up perfectly – yes, your liver is not being put under the pump with having to process all that fructose but sweet tasting foods, regardless of whether they actually contain a lot of sugar or not, still promote the some physiological and psychological response. So lets not go too crazy for cacao.

MY NAME IN PRINT! Ok… eBook digital print!

The eBook includes some super helpful guides to different ingredients, including brand recommendations, cute and helpful infographics for recipes that are vegan, healthy enough for breaky and paleo recipes. Plus conversion tools for switching from metric to imperial measurements and guide to substitutions. The I Quit Sugar team have really thought of everything!

In terms of the recipes, there is a massive range – 74 different ones to be exact. My Choc Mint Slice is probably the best in the book. But  in addition to this, there is a range of afternoon tea/lunch box friendly ideas, smoothies and drinks, plus so fabulous looking desserts – the chocolate ganache tart looks pretty freaking amazing as does the beetroot red velvet cupcakes! I am excited to make my own homemade chocolate with cocoa butter instead of just coconut oil and there are some great little truffle and bark recipes for that quick fix treat.

My Choc Mint Slice – for recipe see Sarah Wilson’s ebook.

Obviously, I think it is a winner! But I would say that if you are completely new to quitting sugar and feeling a little unsure about the whole thing. I would start with I Quit Sugar program and then move into the chocolate recipe book. As I think it is really important that you start with the foundations then move into the realm of iqs friendly treats. I have written a few posts about this to get you started but I always encourage people to look in Sarah’s program for more information or alternatively read David Gillispie’s book Sweet Poison.

• If you would like to purchase the I Quit Sugar Program eBook – click here
• The I Quit Sugar Program and recipe book in print – click here
• And finally if you would like to purchase the I Quit Sugar Chocolate eBook – click here

or you can ENTER MY GIVEAWAY!!!

All you need to do is…

1. Be a subscriber of the Lady Homemade blog to qualify – you can subscribe via the box on the right handside of the homepage

2. Share one of the following – the link to this post on facebook, the link on my Lady Homemade facebook site or look for Lady Homemade on instagram and share the comp picture there. Whatever method you chose, make sure you tag Lady Homemade’s facebook page or instagram profile so I can find you

It’s really that simple. Multiple sharing is encouraged! The cut off date is Midnight – Wednesday the 29th of May. The winner will be notified by facebook or instagram or both depends how you enter.

GOOD LUCK!

Image source: http://dellarollins.blogspot.com.au/2011/06/fruits-and-veggies-in-suitcase.html

Hello from the Sunshine state – yes that is right, I am in Port Douglas and more than likely you are not. Be jealous. After a hectic start to the year, I am thrilled to be holidays with the Beard doing a whole lotta nothing! I am going to use the next 8 days or so as time to catch up on some zzz’s, soak up some vitamin D and punch out some general non-cooking related blog posts.

I thought I would use this first post other than to gloat about the warm weather I am enjoying but give you some insights into how I am holidaying – maintaining some sort of cleanish diet, relaxing and exercising.

Firstly food and diet can be the most challenging thing to manage when away from home and routine. I am notorious for going crazy eating wise on holidays for example minimum one gelati a day when I was in Italy for 5 weeks (and stacked on 3+ kgs), minimum one crepe a day when in France a few years ago and then the US last year I kind of lost my mind and was eating everything in sight. Just because it came from WholeFoods doesn’t make it healthy. To avoid losing my mind this time, packed a few essentials to bring with me. These include:

• Coconut Oil: dual purpose for cooking but also as a body lotion and hair treatment
• Raw Cacao Powder: to mix with coconut oil or yoghurt to satisfy sugar cravings
• Coconut flour: to make pancakes and add to yoghurt to make an almost pudding, it is like an instant thickener but doesn’t really have a smooth texture. I like it, may not be your cup of tea
• Assortment of Teas: some herbal some not, the main two – one a liquorice root based for digestion and also sweet cravings and a dandelion root tea – kind of like coffee and good for liver detox

Just in case you are not familiar with Port Douglas. It’s pretty ugly.

As you can see by the assortment of things I packed, sweet treats on holiday are my achilles heel. I am hoping the above will help me combat my cravings. When I don’t have the routine of work, I tend to be more ‘snacky’ not just sweet stuff, just eating in general. This even happens on weekends. One big win is that we do have the luxury here of being able to cook a lot of our meals and we will only eat out a couple of times. If you don’t have kitchen facilities available for the majority of your meals, my top eating travel tips are:

• Have snacks on hand, especially the most satiating ones like nuts, coconut, cured meats or even cheese. Too avoid getting ‘hangry’ (hungry and angry) and making poor choices. Careful of things like muesli bars, nut bars etc as they are often loaded with sugar
• Order smart and balanced meals – ensure that your meals will sustain you with a good whack of protein, healthy carbs and good quality fats like avocado, full fat dairy etc
• Don’t be afraid to make changes to your order – eg no toast extra vegetables with your eggs if you are out to breakfast
• Watch your portion sizes, if you are eating out a couple of meals a day your portion sizes are most likely going to be larger than normal

I know what I am about to say is going to be a bit of a contradiction to all of the above. But the other import thing to remember is that you are holidays and you might be in a special place with awesome unique food. It is ok to relax and enjoy yourself without going crazy eg. minimum one crepe a day, very stupid. Whilst I am up here I am going to enjoy a couple of serves of gelati, a few cocktails and maybe even a beer. As long as I am eating ok the remaining 70% of the time, it probably is not going to rock the boat too much.

On this holiday, I intend to be fairly active as in a couple of weeks I am going to be bridesmaid for my best friend and after my hard work during my Whole30 the last thing I want to do is blow out. Plus exercise is a nice way to relax and recharge.

At the top of my stair climb

In addition to long walks along the beach and doing some laps in the pool here. I have a couple of little circuits that I will be doing up here as well. My friend Charby at the Ancestral Body has done some great posts about DIY workouts and I am going to follow these three:

• Stairway to heaven: There is a walkway up to a lookout that is combination of stairs and a very steep path so I will be running up and down that. Then adapting the workout to include dips as I cannot do a pull up
• Adding some Tabata Sprints to the end of my walks. I will probably look like a complete nut job on the beach but who cares
• Finally giving this workout combo a crack to ensure my whole body is getting a good once over

If you haven’t liked The Ancestral Body or subscribed to his blog. I highly recommend you do. Charby has such enthusiasm for health and fitness with a holistic balanced approached – most definitely not have 5 protein shakes a day bro sort a guy, like real men he eats real food! He is working with Ivy at Paleo in Melbourne to present a Paleo for Blokes event at the end of June. If you are a man interested in changing your lifestyle for the better, it is a must attend event.

Well the beach is a calling so I better fly. As always, I am keen for your feedback and to hear your holidaying hints, tricks and tips. Leave a comment below.

This recipe is one of my signature dishes and a regular feature at my BBQ’s. I wish I could take all the credit for this recipe but the hero of this dish is without a doubt the chorizo. The reason why it is so good is because I buy the best chorizo in the world! As this recipe is so insanely easy it is really hinged upon the quality of the ingredients that you use and if you decide to buy crap primo chorizo from the supermarket then that is what it is going to taste like. I buy my chorizo from Casa Iberica in Fitzroy which is the business for quality Spanish and South American supplies. The chorizo is possibly the most delicious cured porky product out.

This recipe can be served as mini skewers for nibbles or main meal skewers for dinner. The recipe below will give you enough skewers for 4-6 people which means a heap of mini skewers for a starter.

Prawn and Chorizo Skewers
Gluten and Dairy Free
Serves 4-6 as a main

1kg Peeled Prawns
250grams Chorizo (cured not fresh, which is about 2-3 sausages)
2 lemons
4 cloves of garlic, crushed
3 teaspoons smoked paprika
handful of flat leaf parsley

1. Soak bamboo skewers in water to avoid them burning on the barbeque. Ideally for 24 hours but a couple will do

2. Slice your chorizo into half centimetre thick rounds and place into a bowl ready for skewering.

3. In a large bowl put your prawns, the zest of the lemons, garlic and paprika. Using your hands massage the marinade into all the prawns.

4. Skewer one prawn, followed by a slice of chorizo, a prawn, another slice of chorizo and one final prawn. These prawns can sit like this for up to 10 hours before you need to cook them.

5. When you are ready to cook them. Heat your BBQ or cast iron griddle. Once hot cook the skewers until the chorizo is browned and the prawns cooked. Roughly 3-4 minutes per side

6. To serve squeeze over the juice from the zested lemons and top with chopped parsley

This is a tough one to make FODMAP free because most chorizo snags will contain garlic or onion powder in the mix. If you can find FODMAP friendly chorizo just omit the garlic and you are good to go!

I know you are probably thinking – another tahini recipe! What is going on with Lady Homemade?! But I have some exciting news which ties into this recipe. We all know about my love for the fabulous blogger Sarah Wilson and her campaign to quit sugar. She has released some fabulous eBooks and now a print version of her I Quit Sugar Program and Cookbook. Long story short – Sarah Wilson asked for recipe submissions for her coming CHOCOLATE EBOOK! Yes, a sugar free Chocolate ebook (drool). I submitted two recipes, this Raw Cacao Tahini Truffle one and another Chocolate Mint slice one. This recipe didn’t make the cut hence why it is on the blog BUT MY CHOCOLATE MINT SLICE DID! Hurray! When I found this news out, I was literally jumping for joy for about 30 minutes! So excited to be involved in a project that I believe in with a blogging superstar like Sarah. Plus it will be my first eBook published recipe ever!!!! EKKK!!

The eBook is looking to be released mid to late May and as soon as any news comes to hand. I will let you so you can purchase this eBook and get a copy of my Choc Mint Slice recipe. Trust me it is delicious! Like Choc Mint Slice biscuits but without the gluten, dairy and sugar. Winner! Now that I have got you thinking about chocolate, whip up the recipe below for a protein rich, sugar free, chocolatey treat. Tahini and Cacao are good for you remember! – read these posts here and here to find out why.

Raw Cacao Tahini Truffles
Gluten, Dairy and Grain Free
Makes 12-14 truffles

1 and 1/2 cups Mixed Nuts (preference: activated almonds, brazil nuts and walnuts)
1 cup Shredded Coconut
1/2 cup Coconut Oil, melted
3 tablespoons Tahini (preference: unhulled either work)
2 teaspoons Vanilla Extract
3 tablespoon Raw Cacao
1 teaspoon Ground Cinnamon
Zest and juice of 1 orange
Plus extra Raw Cacao and Cinnamon for rolling

1. Soak nuts in water for at least 2 hours but no more than 24. Once nuts have soaked, throughly rinse and transfer to a food processor

2. Process until a fine sticky meal and then add coconut, oil, tahini, vanilla, orange zest and juice, cacao and cinnamon

3. Blend until the mixture is well combined and almost forms a ball, remove from the processor and transfer into a bowl

4. Before rolling, it’s best to prepare your rolling mix. Sprinkle a tray with a couple of spoonfuls of cacao and sprinkling of cinnamon

5. Return to the mixture and using damp hands, roll the mix into small truffle balls

6. Roll the individual truffles in the cacao and cinnamon then transfer to a tray

7. Once all the truffles are rolled, place in the fridge to set, ideally 30 minutes to an hour then enjoy!

Clean Whole30 meal + Slippers – Salad with Chili and Avo

I am heading into the final stretch of my Whole30 experience and thought I would give you give you an update as to how things have been going, how I am feeling, meals I have been eating and some tips and tricks.

Despite by concerns that this Whole30 would be the toughest one ever, I have honestly been really pleasantly surprised. It hasn’t been a holiday by no means but I really thought I would turn into some grumpy crazy in the first week. Instead the transition has been relatively smooth. The main reason for this has been the fact that I have been very diligent in the organisation of my meals and within days the benefits of the Whole30 become apparent very quickly – reduced bloat and more sustained energy, being the two obvious differences. I did feel fairly hungry across the first couple of days but I think this was more… I want a snack hunger as opposed to real hunger. Now 3 weeks in I can comfortably live off 3 square meals a day, provided those meals have the appropriate ratios of protein, carbs and fats.

Ratios of carbs, fat and protein is probably the biggest thing I have noticed this time round. In my first Whole30 was very tough on myself with carbs. Barely eating any starchy vegetables as I was trying to lose kgs, now I realise  what I foolish decision that was. This time I have been ensuring have a minimum ¾ cup of safe starches with 2 meals per day – normally breakfast and lunch and it has been a saving grace in terms of sustaining my energy but I don’t believe it has affected any potential weight loss at all, I can already see a difference.

Exercise has been an important part of my Whole30 – yes a bit of a back to front NO PAIN, NO GAIN

My friend who is undertaking a Whole30 has had a different experience – still positive however more challenging. Her biggest hurdle has been hunger and I have been encouraging her to load up on the fats as much as possible to achieve satiation. But she is also avoiding nuts for digestive reasons and does not like coconut oil which are my standard go to choices for achieving this. She is also very active which so if you are super active you really need to ensure you are getting your bonus/post workout meal in otherwise you are going to be struggling. The adjustment to my current diet to the Whole30 format wasn’t so much a change in what I was eating in a day to day basis but a change to how and when. Whereas my friend has gone from being a regulate eater of bread, dairy, oats etc to none, she is also a strong believer in carbs to fill you up. This is a real shift in mindset from the standard Australian diet. I honestly believe a Whole30 works and is sustainable and achievable even if you are super active, so if you are struggling really look at the ratios of your meals. Up the safe starches and fat and if that fails, up the protein! Don’t be afraid of eating fat people! Provided it is the right kind, it is good for you!

Unlike my first whole30 experience where I was a complete perfectionist. I also should admit some failures – I may have eaten a couple of spoonfuls off a raw vegan chocolate dessert at a dinner that I went to and some rouge dairy has also been consumed – sneaky cheese and butter (only twice though). I am not going to beat myself up over either of these things, I tolerate  dairy fine and the chocolate dessert was indeed a failing of willpower but in the scheme of things. I would been more annoyed about missing out than having some of it and it was gluten free, dairy free and low sugar. Once in 30 days isn’t so bad for a treat like this, especially given prior to my whole30 I was justifying a treat most days.

Another Whole30 delicious meal – This one Karen Martini’s Syrian Chicken, downloaded from her app

If you are interested in any of the above (not failing on Whole30) I can’t recommend enough reading – It’s Starts With Food. It is my number one favourite nutrition books for explaining the physiological and psychological reasoning behind why a highly processed, high sugar, high refined carbs and vegetable oils is the worst thing you can do for yourself. Also – May is approaching people! if you didn’t jump on the Whole30 bandwagon this time round, would you considering doing it May? Do you have any questions about my experience? Please let me know below

I love eggs and could pretty much eat them with every meal. My favourite cafe around the corner from us – Bluebird – does a MEAN baked eggs served with feta which I get altered to come with avocado and no toast. It is the business and they have this dish down to a fine art.

Given we are trying to budget savvy folk at the moment, I decided that I was going to perfect my own baked eggs recipe so that I could make it at home for us. I am lucky to have a set of cast iron pans to bake them in but any good quality ramekin will work well, just make sure you grease the inside of it with butter or coconut oil.

Baked Eggs with Chorizo
Serves 2 people

4 free range eggs from happy chickens
½ punnet Cherry Tomatoes, halved
1 Chorizo sausage – fresh or cured
1 clove garlic, crushed
2 tablespoons Passata
1 tablespoon Water
½ tablespoon Red Wine or Sherry Vinegar
Salt and Pepper

Optional extras
Cheese – your choice goats cheese, cheddar
Rocket
Avocado
Chunks of roasted pumpkin in lieu of chorizo for vego eggs
Chopped fresh herbs like basil or parsley

1. Pre-heat your grill in the oven.

2. Slice your chorizo into rounds and fry in a small fry pan until crispy. I don’t add any fat as it usually renders out of the sausage.

3. Once your chorizo is browned and crispy, add your garlic and fry that for a minute, then add your cherry tomatoes and continue cooking until they have softened.

4. Finally add your passata, watter and vinegar and then taste for seasoning.

5. Separate your chorizo sauce between your two dishes, making a little two little hollows for your eggs

6. Carefully crack two eggs into each dish, top with a little extra salt and pepper and if you are using cheese add this as well

7. Bake under the grill for 6-8 minutes. This will vary according to your grill and how well done you want your eggs. I like mine runny so I normally whip them out around 6 or 7 minutes. But watch them like a hawk.

8. To serve top with your additional extras like rocket, avocado, extra fresh chopped chilli… the possibilities are endless.

To make this vegetarian – make the sauce minus the chorizo, add chunks of roast pumpkin to the sauce to eat through and the follow the rest of the recipe as normal

To make this FODMAP friendly – omit garlic and ensure the chorizo you use is garlic and onion free

His and Hers baked eggs – mine whole30 style without cheese