Dairy Free

Huevos Rancheros with Kale

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(Gluten Free, Meat Free, Dairy Free -feel free to add meat or dairy if you want | Paleo-Friendly) Real talk. I love brunch. I mean, it’s basically one of my favourite things to do on the weekend (and in life generally). So, the weekend is here, and it’s time to brunch! Yes! These rockin’ Huevos Rancheros will not disappoint. There are a few things I love about this recipe: it’s a one-dish wonder (no one wants to spend their weekend doing dishes!) and it’s really flexible (you can easily change it based on what’s hanging out in your fridge). Plus, it’s packed full of veggies to jump-start your weekend, which is just a massive bonus! So enjoy! And, please invite me over when you make these? I’ll need to ‘trial’ them 😉

Ingredients

  • 1 tbsp butter
  • 1 white onion, chopped
  • 2 garlic cloves, smashed and diced
  • 2 peppers chopped (I used red and orange)
  • ½ red chili diced (if you like a little spice)
  • 4 mushrooms
  • 1 can of black beans, drained and rinsed
  • 1½ tsp cumin
  • ½ tsp cayenne (if you like a little spice)
  • 1 tsp oregano
  • 4 eggs
  • 2 handful of kale
  • 3 spring (green) onions, chopped

Directions

  1. Preheat oven to 170C (350F) –if you have a skillet that can go into oven.
  2. Throw butter, chopped onion and garlic into skillet and cook for 3-5 minutes at medium high.
  3. Add peppers and red chili (optional) and cook for another 3-5 minutes.
  4. Add chopped, closed cup mushrooms and black beans.
  5. Add cumin, cayenne (optional) and oregano to sautéed vegetables and mix.
  6. Cook for 3-5 more minutes and make holes in vegetable medley for eggs.
  7. Crack 4 eggs and add them to holes in skillet. It should look something like this.Huevos Rancheros Prep
  8. Cover eggs with a few handfuls of kale and 3 chopped spring (green) onions
  9. Put skillet in oven (if oven-safe) and bake for 15 minutes (or until eggs don’t jiggle when you give the skillet a little shake). If you don’t have frying pan that can go in oven, just do this on stovetop.

Tips: Top with salsa, avocado, green chilies or whatever you have in fridge! If you eat dairy, add some cheese on top of the eggs a few minutes before they’re done baking. If you want to add meat, throw some chorizo in with onion/garlic/butter mix.

Just look at this YUM!Huevos Rancheros

Pablo’s Chicken

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(Gluten Free, Dairy Free | Paleo and Whole30-Friendly) For all my carnivore friends waiting for a meaty recipe, it’s here! This tasty chicken is a fantastic substitute for fried chicken. Hot or cold -you won’t be disappointed. I even threw in some other recipes for sides to accompany this finger-licking-good chicken, so enjoy!

Ingredients for the Chicken

  • 180 g (1 cup) ground almonds (I used gluten-free flour instead because I keep forgetting to buy ground almonds)
  • 2 eggs
  • 6 pieces of chicken, skin on (I used a mix of drumsticks and thighs)
  • 1 tbsp ghee (I used butter)
  • Sea salt and black pepper

Ingredients for the Spice Mix

  • 3 tsp hot smoked paprika or 2½ tsp smoked sweet paprika with ½ tsp cayenne pepper
  • 1½ tsp ground cumin
  • 1½ tsp sea salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ¾ tsp onion powder (optional –but I used)
  • ¾ tsp garlic powder (optional –but I used)

Directions

  1. Preheat the oven to fan 180C (350F) and line a baking tray with baking parchment (if you have it).
  2. Mix the ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
  3. Dip the chicken pieces, one at a time, in the egg, then coat in the mix of spices and lay on the baking tray.
  4. Gently heat the ghee (or butter) and use a spoon to drizzle it over the pieces.
  5. Bake for 45 minutes until golden and sprinkle with some sea salt and pepper.

Source | Hemsley Hemsley, ‘The Art of Eating Well’

Just look at this tasty summer meal you can cook up in no time at all with Pablo’s Chicken leading the way!

Pablos Chicken Meal

Here are the recipes for the sides in this meal, in case you want to be a copy cat:

Spinach Courgette Salad

GF, MF, DF

Ingredients for Salad

  • Handful of fresh spinach
  • ½ grated courgette (zucchini)
  • Handful of sunflower seeds (or any seed you have chilling in your pantry)
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • Sea salt and black pepper

Directions for Salad

  1. Wash courgette (zucchini), wipe it dry, hold onto the stalk end and grate into a pile on a plate.
  2. Top your spinach with the grated courgette (zucchini) and add your seeds.
  3. Drizzle over the extra virgin olive oil and vinegar. Sprinkle with salt and pepper.

 

Sweet Potato Fries

 GF, MF, DF

Ingredients for Sweet Potato Fries

  • 3-4 sweet potatoes (depending on size), skin on, cut into slices or strips
  • 1 tbsp coconut oil
  • Sea salt and black pepper

Directions for Sweet Potato Fries

  1. Preheat oven to 180C (350F).
  2. Spread coconut oil on bottom of baking dish, pan or tray.
  3. Evenly spread cut sweet potatoes onto baking dish.
  4. Season with sea salt and pepper.
  5. Flip sweet potatoes every 15-20 minutes to evenly bake. Bake until sweet potatoes have reached desired crispiness (around

Stir Fry Cabbage Wraps

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(Meat Free, Dairy Free, Gluten Free | Paleo-Friendly) This little party of flavours came out in a desperate attempt to use all the veggies that were hanging out in my fridge and needed to be eaten before I went on holiday (AKA ‘vacation’). It is with this spirit of ‘chuck it in-what’s the worst that could happen?!’ that I encourage you to put your own twist on this recipe. Have some courgette (zucchini), carrots or basically any other veggie? Throw it on in there!

Stir Fry Ingredients

  • Peanuts or cashews
  • 1-2 tbsp coconut oil
  • Fennel bulb, chopped
  • 1 whole onion, chopped
  • 3 cloves garlic, diced
  • 1 red pepper, chopped
  • 6-8 button mushrooms, sliced
  • A large handful of snap peas, whole
  • 2 large tomatoes, cut into large chunks

Stir Fry directions

  1. Dry fry the peanuts/cashews in a large frying pan. This will only take a few minutes so don’t leave them unattended.
  2. Put nuts aside. Add 1-2 tbsp coconut oil to hot frying pan. Throw in chopped fennel, onion and garlic. Sautee for 5-7 minutes -depending on how you like your onions cooked.
  3. Add in red pepper and cook for another 5 minutes.
  4. Thrown in mushrooms, snap peas and chopped tomatoes and cook to desired consistency (1-2 minutes to keep everything fresh or longer if you like the fully sautéed version).

Here’s how my stir-frying went:

Stir Fry Cabbage Wraps Prep

Stir Fry Sauce Ingredients

  • 125 ml (½ cup low) sodium soy sauce (or Tamari/gluten-free soy sauce if gluten free)
  • 125 ml (½ cup) vegetable broth
  • 1 tbsp corn starch or arrow root powder (I only had gluten free flour in my house so I used that as a thickener instead- it worked out fine)
  • 1 tbsp honey
  • 1 tsp sesame seed oil
  • 1 tsp rice vinegar
  • 2 inch piece of ginger, peeled and grated (or 1 tbsp ginger paste or 1 tbsp ground ginger powder)
  • 2 garlic cloves

Stir Fry Sauce Directions

  1. Whisk all ingredients together.
  2. Makes about 250 ml (1 cup). Will keep refrigerated in an airtight container for 1 week.
  3. If you want to just add sauce into the stir fry mix (instead of serving it as sort of dressing that you can add as desired), throw the sauce into the frying pan with veggies and cook for 3 minutes to allow the flour/corn starch to thicken the sauce.

 

Cauliflower Rice Ingredients

  • 1 cauliflower
  • 1 tsp ghee or coconut oil
  • 2 tbsp bone broth or water
  • Sea salt and black pepper to taste

Cauliflower Rice Directions

  1. Remove the cauliflower leaves and the tough end of the stalk. Use a food processor or the coarse teeth on a grater to grate the cauliflower into rice-sized pieces.
  2. Add the ghee/coconut oil to a pan with the grated cauliflower and the bone broth/water and stir to mix.
  3. Cook over medium heat, lid on, to let the grated cauliflower steam for 4-6 minutes until tender. After a few minutes, check to make sure that there is still enough water on the bottom of the pan to stop it catching. Once the cauliflower is tender, season to taste and serve.

 

Cabbage Wrap Ingredients

  • One large head of green cabbage (washed and dried)

Cabbage Wrap Directions

  1. Cut off large piece of cabbage and use as wrap.
  2. Add cauliflower rice topped with the stir-fry mix and your toasted nuts.
  3. Wrap it up and enjoy! Here’s how my cabbage-wrapping went:

Stir Fry Cabbage Wraps

Stir Fry Cabbage Wrapped

Makes 4 servings

Tips: If you don’t like the idea of a wrap, just skip the cabbage part and make normal stir-fry on a bed of cauliflower rice –topped with the nuts. Please note, do expect these wraps to be pretty messy when you eat them! They’re probably not the kind of thing you want to make for someone on a first date! 😉