9th - 15th November 2015

Hi all! Welcome to another week of simple meals that are gluten free, dairy free and sugar free :D The recipes will have options, if you want to include burger buns for your burgers then go for it, if you want cheese sprinkled over your stuff potatoes, then do it! My meal plans and recipes that I provide you with are guides, use them how you please :) 

And I may have gone a bit over board with bacon this week!  

For the recipes... click the little 'Read More' button below... 


2nd - 9th November 2015 Meal Plan

Salmon... there is salmon on the meal plan! First time this year... I was craving salmon, and it happened to be on special at the supermarket, so why not enjoy it! I feel like these meals look labour intensive but I have checked the recipes (and two are my own), and they will be simple!
Have a great week... 

Recipes are below - if you are wondering "where?" - check the 'read more' button to the left of this post. I hope you enjoy your meals x.


26th October - 1st November 2015 Meal Plan

My birthday week - yeow!!! A delicious week of meals here we come!!


19th - 25th October 2015 Meal Plan

Here is last weeks meal plan, that I decided not to post, as we only ended up having two of the meals, due to a last minute grommets operation becoming available for my son, and I was spending any spare minutes baking up a storm for the business Delights :) as we had a big market day.

So here is this weeks meal plan..


Meal Plan 5th - 11th October 2015

We managed to catch one fish long lining this weekend with friends, and we were lucky enough to be the ones that get it eat it, yay! So fish and chips for Monday nights dinner. Delicious!  
'Mum's shepards pie' was on the meal plan recently, however, I made it for a friend as a thank you gift, so I am going to make it for my family this week. I love pumpkin, so I can't wait! 
The 'chicken burrito bowl' and 'cauliflower pizzas' are from last weeks meal plan, as we missed two meals last week - opps!
And... My partner recently went on a hunting trip, so venison steaks are on the menu, and absolutely loved this meal last time we had it, so its coming back! YUM!


28th September - 4th October 2015 Meal Plan

I have a night off cooking this week, wooooohoooo!!! Its my Mum's birthday and she is going to cook, hahaha, don't know how that happened, but I wont complain, relaxation here I come!

This week, I am going for ridiculously simple and easy to start the week, with home kill sausages, mashed kumara, and garlic green beans - YUM. And then will have some more adventurous meals later on in the week, love the look of chicken burrito bowl; and I have been craving home made pizzas for awhile now, so going to make some cauliflower pizza bases, I can't wait!!  

Here is what my family will be eating for the week... gluten free, sugar free & if you wish dairy free too, as dairy is optional. 

You will find all the recipes below the meal plan, the ones that are underlined, you can click on the title and that will open up a new tab where the recipe will be. Enjoy!! 


21st - 27th September 2015 Meal Plan

A few repeats this week... had a rather interesting week last week, and didn't have all the dinners as planned... which means we are saving money as already have the ingredients for two of the meals!  
A rather small groceries list this week... I am really hoping I haven't missed anything!!


14th - 20th September 2015 Meal Plan

Busy busy week, teething ratty toddler, the joys of motherhood ;) Finally posting this weeks meal plan on the WEDNESDAY... whoops! I did figure out the weeks meal on Sunday, just didnt get it all typed up for you to have a wee looky, sorry!
Click to enlarge...

Roasted veg vindaloo with golden gnarly chicken skewers
 (Click on the link to be sent to the recipe) - You can't go wrong with Jamie Oliver!!

Review: Oh my gosh! This meal is amazing!! The curry paste is to die for!! I would flag the actual curry and make the curry paste and just fry the chicken in it. It is really that good! 

Beef stroganoff
(Click on the title to be taken to the recipe). Paleo Leap always has amazing recipes! 

I might also serve this on a bed of zucchini noodles: 

Zucchini noodles3 zucchini, skin peeled and then peeled into noodles
4 garlic, crushed
olive oil 

1 Boil a pot of water, toss the zucchini noodles into the boiling water for 2 minutes. Drain. Put the zucchini noodles into a frypan on a medium heat, along with the olive oil and garlic. Heat for a few minutes. When serving, place the beef stroganoff onto the zucchini noodles.

Pulled pork in sweet potatoes (kumara)
Oh my! Found this recipe when I was searching the paleo leap website for a beef stroganoff recipe. Doesn't it look amazing!! I am rather excited to try this.

It has home made bbq sauce in the recipe - here is the link to that: http://paleoleap.com/homemade-paleo-condiments/#s9

Review: Dam good!! Yep, another winner. This was really tasty, and a very simple meal to make! If you don't have the time to make your own bbq, I won't judge you for using store brought! What ever is easiest for you and your family, do it! Also served this with peas and crispy bacon - would have liked the bacon to be crisper, but I got impatient and cooked the peas with the bacon, so it was either going to be very over cooked peas or not crispy bacon... not crispy bacon it was! 


This weeks frittata is going to be a collection of things: roasted pumpkin, red capsicum, feta (maybe - we have some in the fridge that I might use in this), red onion, baby spinach (or kale), bacon, almond milk, and around 10 eggs. Baked in the oven at 180C, for around 25 - 30 minutes, until it is cooked through. Easy peasy! 

The Best Baked Beans
A lovely lady, Robyn, sent me a copy of Petite Kitchens recipe for the "Best Baked Beans".
This will be served with mashed avocado, corn, and natural yogurt (for the kids). 

2 tbsps ghee, butter or olive oil1 leek, white part only, cut in half lengthways, then finely chopped
6 garlic cloves, roughly chopped
1 handful of thyme leaves, roughly chopped
1 litre chicken or vegetable stock125g tomato paste400g tin white beans, such as butterbeans, or cannelini beans. 

1 Melt the ghee in a large saucepan over medium heat. Add the leek and garlic and saute for 10 minutes, until soft and slightly browned.
2 Add the thyme, stock, tomato paste and beans and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 25-45 minutes, until the liquid has reduced by half - the sauce should be thick and pulpy.
3 Season with sea salt and freshly ground black pepper.
4 The beans will keep for 1 week in an airtight container in the fridge.


Nicci x 


Meal Plan 7th - 13th September 2015

Hey!!! Welcome to this weeks meal plan. I am really looking forward to trying Real Food Pledge's chicken curry, and having Chef Pete Evan's Shepards Pie! I also found a new recipe for the venison burgers, looks amazing, how could venison and bacon not taste great, fingers crossed!

Click on the picture to enlarge...

Steak, potatoes, peas

2-3 pieces of beef steak
5 medium potatoes, peeled & chopped into equally sized cubes
3 tbsp butter
250gms frozen peas 1 clove garlic, finely chopped
salt & black pepper

1 Boil the potatoes in a pan of boiling water until tender. Drain and mash. Add 2tbsp butter, salt and pepper to the potatoes and mash until smooth, or a texture you want. Set aside until ready to serve.
2 Heat a frypan to a high heat. Oil and salt and pepper each piece of steak on both sides. (Do not put oil in the pan - oil the steak instead). Cook the steak on high for 3 minutes each side, rest for 5 minutes (this produced a medium cooked steak).
3 Cook the frozen peas either in a saucepan of boiling water for 2-3 minutes, or in the microwave (with no water if frozen, and a little water if fresh) for 2 - 3 minutes. Drain thoroughly, add the garlic and 1 tbsp of butter if using. Everything is now ready to eat! 

Chicken curry 
(click on the title to be sent to the recipe...)

To be served with cauliflower rice

This recipe makes 2-3 servings, depending on the size of your cauliflower.

1 head of cauliflower1 red onion
4 cloves of garlic1 tbsp coconut oil
salt and pepper, to taste

1 Remove leaves and stem from cauliflower; discard. Grate the entire head of cauliflower until it resembles rice.
2 Dice the onions and garlic to your desired size.
3 Add coconut oil to a pan over medium heat. Add in onion and garlic until slightly browned.
4 Add in grated cauliflower, salt, and pepper and stir until heated.

Quinoa & Vegetable Paella

Mindfood edited by Michael McHugh (editor-in chief). McHugh Media Limited, NSW, Australia. March 2015, pg 141.
pinch saffron threads (I am yet to find these!) 
¼ cup olive oil 
1 large red onion, finely chopped 
½ small eggplant, cut into 1-2cm  
3 cloves garlic, crushed 
2 tsp sweet paprika 1 tsp smoked paprika
¼ tsp cayenne pepper 1 red capsicum, cut into chunks 1 yellow capsicum, cut into chunks 3 fresh bay leaves
1 tbsp chopped lemon thyme 3 ripe roma tomatoes, chopped
1 ¼ cups quinoa 400g tinned diced tomatoes 1 1/3 vegetable stock 1 large zucchini, chopped 
1/3 cup goats curd (I will either use feta, or exclude) 
1 ½ cups rocket leaves (I will use baby spinach instead)
Lemon wedges, to serve 

1 Combine saffron and 1 tablespoon boiling water in a small bowl. Set aside 10 minutes.
2 Heat oil in a 28cm paella pan over medium heat. Add onion; cook, stirring, 8 minutes or until soft. Add eggplant, garlic, sweet paprika, smoked paprika and cayenne pepper, cook, stirring 5 minutes.
3 Add capsicums, bay leaves, lemon thyme and fresh tomatoes. Cook, stirring 3 minutes. Add quinoa, tinned tomatoes, saffron liquid and stock. Season well with salt and freshly ground black pepper. Bring to the boil. Cover and simmer on low, 10 minutes.
4 Add zucchini, Cover and cook a further 
5 minutes or until quinoa is just tender. Set aside 5 minutes. Sprinkle with goat's curd and rocket. Serve with lemon wedges.

Mum's shepard's pie

Chef Pete Evans Facebook Page – posted 19th March 2015 (From his Going Paleo book)
Serves 6

2 tablespoons coconut oil or other good-quality fat
1 teaspoon ground cumin 1 onion, diced
4 garlic cloves, crushed
2 celery stalks, diced
2 carrots, diced
600 g beef or lamb mince2 lamb brains, soaked in cold water with 1 teaspoon salt for 1 hour, rinsed well and finely chopped (optional) or heart, liver or kidney (I am not game enough to add this!)
2 ½ tablespoons tomato paste1 teaspoon chopped thyme leaves4 tablespoons dry red wine (such as shiraz) (optional)
375 ml (1 ½ cups) Beef or Chicken Bone Broth (if you don't have bone broth, stock works great too)
1/2 Pumpkin

Notes: Pete Evans, makes this with a cauliflower puree (the quantities are not shared on his facebook post, otherwise I would have shared with you; I am going to top my shepard's pie with mashed pumpkin)

1 Chop pumpkin into chunks, boil pumpkin pieces on the stove top, covered in water till soften, mash, then leave to cool.
2 Preheat the oven to 180°C.
3 Heat the oil or fat in a large, deep frying pan over medium–high heat. Add the cumin, onion, garlic, celery and carrot and cook for 5 minutes, or until the vegetables are softened and beginning to brown. Add the mince and brains (if using) and cook, stirring to break up any lumps, until browned. Add the tomato paste and thyme and cook for 1 minute, then pour in the wine (if using) and bone broth and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
4 To assemble, spread the meat mixture into the base of an ovenproof dish and level with a spoon.
5 Cover with the mashed pumpkin and smooth the top out evenly. Bake for 30 minutes, or until the top is lightly golden. Sprinkle with the parsley and serve with a fresh salad of your choice or veggies and dent forget some fermented veggies on the side.

Venison burgers
(Click on the title to be sent to the recipe).

For the buns, I am thinking of making egg burgers again, 1 egg makes two 1/2 burger buns - so 1 egg needed per burger.

2 eggs
1 Preheat oven to 180C. Separate the yolks and whites from 2 eggs, whisk whites to firm peaks, fold through yolks, spoon onto baking paper lined tray and bake for 10 minutes in a preheated oven at 180C.


Nicci xx

Meal Plan 31st August - 6th September 2015

After a rather late posting of last week's meal plan, I am going to be organised this week. Here is this weeks meal plan !

Click to enlarge...


Rice Paper Rolls

I requested this recipe from a lovely friend of mine, Madeline...

Selection of finely sliced vegetables for example, 
1 red capsicum
2 carrots 
1/2 cucumber

bean sprouts
cooked chicken
(any kind of meat works, chicken, pork, beef, prawns)
vermicelli (optional)
Bag of rice paper rolls

After soaking your rice paper in warm water (not hot) until it is nearly soft, lie it out on a wet tea towel or wooden chopping board and place a little bit of each ingredient along the centre of the rice paper round. Fold the ends in and roll up firmly enclosing the filling.

The dipping sauce:

1/4 cup lime juice
2 tablespoons sugar
1 tablespoon fish sauce
1 garlic clove, crushed
2 tablespoons sweet chili sauce

Mix together and you will have a delicious dipping sauce to accompany your rice paper rolls! If you want the sauce to be runnier, add some water to it. 

I am going to play around with the sauce recipe, and see if I can make a sugar free but nice tasting dipping sauce!

Beef, Kumara Chips & Salad

2 pieces of beef steak 
3 large kumara (peeled and cut into chunks)
1 tablespoon olive oil 
1 tablespoon moroccan seasoning
2 handfuls baby spinach leaves
1/4 cucumber
celery stalks
1/2 red capsicum
1/4 red onion
apple cider vinegar

1 Preheat the oven to 200C. Place the kumara pieces into a bowl and coat with olive oil, then do the same with the moroccan seasoning. Then place the kumara onto a roasting tray lined with baking paper. Bake in the oven for 20 minutes. 
Heat a frypan to a high heat. Oil and salt and pepper each piece of steak on both sides. (Do not put oil in the pan - oil the steak instead). Cook the steak on high for 3 minutes each side, rest for 5 minutes (this produced a medium cooked steak). 
Put all the salad ingredients into a bowl, pour some apple cider vinegar over top and mix through. 

Lasagne (made with pumpkin) with simple salad
I use a recipe from Simon & Alison Holst, Best Mince Recipes, Hynhman Publishing, Amberley, Pg 33. I add some veggies into it, I have also taken out the can of tomato puree and 1/2 tsp sugar.

1 large onion (red or white)
3 cloves garlic
2 tbsp olive oil
500g minced beef
1 can diced tomatoes
1/4 cup tomato paste
2 large zucchini (my extra)
red capsicum (my extra) 
1 tsp salt
1 tbsp fresh basil, chopped (or 1 tsp dried basil)

1/2 pumpkin 

A change of plan for the cheese sauce - I found this gluten free cheese sauce from 
Whats the Fat', that I want to try...

"A light onion puree makes a good base for a lot of white sauce recipes. Place 1 large chopped onion, 150mL of water, 250mL cream in a saucepan - bring to the boil and simmer for 15 minutes. Blitz with a hand blender and then allow to cook on a low heat until it's the consistency you're after. The onion is good because it is one of those "base" flavours that a lot of dishes utilise, but other vegetables like cauliflower or celeriac are also good for thickening. If you were making a cheese sauce, once your creamy sauce is at a nice consistency, add in cheese to taste."

1 large onion150ml water250ml cream1 1/2 cups grated cheese


1 Preheat the oven to 180C on bake. Chop the pumpkin up into thin even sized pieces. Coat in coconut oil and sauteed for one to two minutes. Will need to be done in two to three batches. Place onto a large plate, we will use later. 

2 Using the same pan, heat the olive oil in a large frypan and lightly brown the chopped onion and garlic. Add the mince meat and cook, stirring frequently, until it has lost all its pink colour.

3 Stir in the tomatoes, zucchini, red capsicum, salt and basil. Bring to the boil, then lower the heat and leave to simmer gently while you prepare the cheese sauce.

4 Place 1 large chopped onion, 150mL of water, 250mL cream in a saucepan - bring to the boil and simmer for 15 minutes. Blitz with a hand blender and then allow to cook on a low heat until it's the consistency you're after. Once your creamy sauce is at a nice consistency, add 1 cup of grated cheese to taste. 

5 Spread a third of the meat sauce in the bottom of a lightly oiled 20 x 30cm casserole dish. Put half of the pumpkin over the meat. Spread the next third of the mince mixture over the layer of pumpkin, then add a layer of cheese sauce; then another layer of pumpkin. Repeat with the last layer of mince and the remaining cheese sauce on top. 

6 Make sure the cheese sauce is spread evenly and the whole surface is covered. Sprinkle with the remaining grated cheese and dust lightly with paprika.

7 Bake for 30-45 minutes at 180C then leave to stand for 15 minutes before cutting.

Note: If you have some water/broth coming out of your lasagne, the trick is to take out a little piece of one corner, get a spoon and scoop it out. You can tip the lasagne up a little so it pours down into this hole you have made. The more you get out, the less soggier it will be! 

8 Serve with a crisp green salad.

Vegetable & Quinoa Paella

Mindfood edited by Michael McHugh (editor-in chief). McHugh Media Limited, NSW, Australia. March 2015, pg 141. pinch saffron threads (I am yet to find these!) ¼ cup olive oil 1 large red onion, finely chopped ½ small eggplant, cut into 1-2cm dice 3 cloves garlic, crushed 2 tsp sweet paprika 
1 tsp smoked paprika ¼ tsp cayenne pepper
1 red capsicum, cut into chunks 1 yellow capsicum, cut into chunks 3 fresh bay leaves 
1 tbsp chopped lemon thyme 
3 ripe roma tomatoes, chopped
1 ¼ cups quinoa 
400g tinned diced tomatoes 
1 1/3 vegetable stock 
1 large zucchini, chopped 1/3 cup goats curd (I did not include this, when I made it) 1 ½ cups rocket leaves (I will use baby spinach instead as already buying a bag) Lemon wedges, to serve 1 Combine saffron and 1 tablespoon boiling water in a small bowl. Set aside 10 minutes. 2 Heat oil in a 28cm paella pan over medium heat. Add onion; cook, stirring, 8 minutes or until soft. Add eggplant, garlic, sweet paprika, smoked paprika and cayenne pepper, cook, stirring 5 minutes. 3 Add capsicums, bay leaves, lemon thyme and fresh tomatoes. Cook, stirring 3 minutes. Add quinoa, tinned tomatoes, saffron liquid and stock. Season well with salt and freshly ground black pepper. Bring to the boil. Cover and simmer on low, 10 minutes. 4 Add zucchini, Cover and cook a further 5 minutes or until quinoa is just tender. Set aside 5 minutes. Sprinkle with goat's curd and rocket. Serve with lemon wedges.

Smoked marlin fish pie
'Fishy business' TV1 
The recipe was made with kingfish; I have made it with smoked marlin with great success, and this week I will be trying it with harpuka.  

White sauce
3 Tbsp butter
pinch of nutmeg
white pepper (if you don't have white pepper, black pepper will also work!)
3 Tbsp flour
2 cups milk
fresh parsley
heaped Tbsp whole grain mustard
flaked smoked fish

Note: I might try a cauliflower white sauce here! 

The Pie
boiled eggs (4 to 5), sliced up
mashed potatoes (3 to 4 large agria potatoes, boiled till soft, let them dry out, then mash with milkbutterwhite pepper & salt. Leave to cool).
1/4 to 1/2 cup cheese (optional)

1 Preheat the oven to 180C. Place the butter into a pot on a medium heat, gently melt the butter. Add nutmeg, white pepper, flour, and stir for 30 seconds.
Heat the milk first in the microwave before adding to the mixture. Gradually add the milk, continuing to stir the whole time, to ensure there are no lumps. Heat for 3 minutes until it thickens up nicely, you don''t want the sauce to become to thick. (Note: my sauce took a lot longer than three minutes, I ended up getting impatient and turning the heat up to high to get it going). 
Turn off the heat and add fresh parsley. Fold the fish into the sauce.
Pour the white sauce and smoked fish into a baking dish. Cover evenly with boiled eggs.
Cover with cooled mashed potatoes, and add cheese sparingly over the top.
Bake for 20 - 30 minutes, until topping is brown and crispy.


Nicci x 


Meal Plan 24th - 30th August 2015

At least three days late... Yikes! Sorry!  I chose sleep over meal planning... I did meal plan before going to the grocery store on Monday, but didn't get around to typing it up Monday night... so now it is Wednesday night and it is finally complete; I was about to give up and not bother this week - but I am too much of a perfectionist and couldn't let that happen!
I figured there may be someone wanting ideas for the rest of the week, or maybe next week :)

Again, I have tried to go for simple ideas.

Click to enlarge...

Devilled Sausages

(Click on the title to be sent to the recipe)First is Annabel Langbein's devilled sausages, I love this recipe, it is really easy, and you can play around with the ingredients. I tried to make this one into a 'one pot wonder' this week, by putting kumara into the pot as well. Next time I will par-boil them first, as they took a lot longer to cook than the other things. Other changes were, no brown sugar, used apper cider vinegar instead of balsamic vinegar, no soy sauce, no chilli sauce, and no corn flour.

Chicken Noodle Stir-fry
(Click on the title to be sent to the recipe)Instead of serving this with egg noodles, I served this with brown rice for my partner and kids, and on a big salad for myself.

Stir-fried beef 

(Click on the title to be sent to the recipe)This is a recipe from last week, I thought I would try make it again as it sounds simple enough. I pretty much followed this recipe to the 'T'; only changes were the meat, I used wiener schnitzel instead of sirloin steak; and I served this with brown rice for my partner, no chinese noodles were served.

Home-made pizzas

I will either make my pizzas bases using an Annabel Langbein recipe, or using one of my own done with cauliflower.
Pizza base
1 head cauliflower
garlic cloves, finely grated
egg, lightly beaten
1 cup ground almonds (almond flour or almond meal)
1 tsp dried oregano
 & pepper

I found this recipe, that looks good: http://www.bbcgoodfood.com/recipes/10117/superhealthy-pizza
(I wont include the capers, I am not really a fan).

Heat oven to 200C. Cut the cauliflower florets off the stalk. Blitz the cauliflower in a food processor until finely chopped. Transfer all the cauliflower into a bowl, cover with cling film/gladwrap, and microwave on high for 5-6 minutes until softened. Tip onto a clean tea towel and leave to cool.
Once the cauliflower is cool enough to handle, squeeze as much liquid as you can out. Place the cauliflower into a bowl. Stir in the ground almonds, eggs, oregano, garlic, and a good seasoning of salt and pepper.
3 Line two 20cm pizza base trays (see photo below, it is not essential to use pizza base trays, but it does make it easier) with baking paper. Place half the cauliflower mix into the centre of the trays, then using the back of a spoon, spread out the mixture evenly oven the tray. If you don't have pizza base trays, you can make the pizza bases by making two mounds with the cauliflower and zucchini mixture, then spread to form two pizza bases. Bake for 30-35 minutes, until beautifully golden brown.

Pizza base tray
4 Follow the method for the toppings found at:

Bake the pizzas for 12-15 minutes at 200C.  

 (Click on the title to be sent to the recipe)

I really like this Chelsea Winter recipe for nachos. 

Few changes for me, I wont be adding the roasted capsicum, but I will add finely diced capsicum. I wont add the brown sugar or maple syrup. I won't include the chili powder. 

I will be serving my nachos with home made kumara chips for myself and the kids, and corn chips for my partner...

Hopefully this gives you some ideas!


Meal Plan 17th - 23rd August 2015

Today was meant to be our first market day for Delights - however due to the ever changing Northland weather, it was postponed! We were rather disheartened by this, as we worked our bums off all week getting ready, but hey that is life and there is always next weekend to try again!Now meal planning, I want ridiculously easy meals so I don't even have to worry about much prep... So I have been on the hunt for either quick or done in the slow cooker - both would be amazing ha!  And... in the end I asked people following my Facebook page... and with their ideas I have developed this....

Click to enlarge...

Spice Tuna, Rice & Beans 
I asked on my Facebook page for people's 'go-to meals', and I had a response that sounded like something myself and the kids would love. This comes from one of my followers, Jahanna, thank you!

1 cup of uncooked brown rice;
400g canned tuna (I may not add the whole can!)
large handful baby spinach

1 avocado
1 can black beans (or kidney beans)
1 onion, finely chopped
3 garlic cloves, crushed
1 tsp ginger

1 tsp tumeric
1 tsp cumin
1 tsp smokey paprika

1 Cook the rice first, following the instructions on the packet. In the last five minutes of cook time, start cooking the rest of the meal. 
Heat a large fry pan on medium heat, fry off the onions and garlic, once softened add the spices and stir for thirty seconds, add the black beans and heat through, once they are warm, add the chopped baby spinach, tuna and cooked brown rice. Stir till the spinach has slightly softened. Transfer to a large bowl. Sprinkle over chopped avocado. 
3 This can also be served with a chunky salsa, consisting of red capsicum, tomato, red onion, lemon juice, crushed garlic and coriander.

Chicken with white beans and tomatoes

I found this with the help of google! (Click on the title to be sent to the recipe)

Marinated Beef Wraps
Serves 4


3 garlic cloves, crushed
1 tbsp grated fresh root ginger

1 tbsp soy sauce
1 tsp cracked pepper
1/2 tsp paprika
1 tsp oil

400g lean rump steak, thinly sliced
olive or canola oil spray

8 flour tortillas, warmed
2 cups baby spinach leaves

2 small beetroot, grated
1 carrot, grated
1 avocado, sliced
1/4 cup sour cream

2 tbsp sweet chilli sauce

1 Place marinade ingredients in a bowl. Add beef and mix well. Cover and refrigerate for at least one hour.
2 Spray a non-stick frying pan with oil and heat. Add beef and stir-fry over high heat for 3 minutes or until cooked.
3 To make wraps, top one end of tortillas with spinach leaves, grated beetroot, grated carrot, sliced avocado and beef. Spoon over sour cream and drizzle with sweet chilli sauce. Roll up and serve. 

Stir-fried beef

(Click on the title to be sent to the recipe) I am not planning on serving this with chinese noodles, at this stage I am planning on cauliflower rice (1 cauliflower, red onion (grated), 4 garlic cloves (grated). And if you are wondering what "mangetout" the answer is snap peas! Or maybe that was just me...

Home made fish & chips
This was originally home made pizzas, and then it was recommended to me on my Facebook page to have fish and chips; we haven't had fish in awhile (as there is none in our freezer!) so I think I am going to have to buy some - my partner is not going to be happy hahaha. I will also serve this with a simple salad.

Hoki fillets
2 -3 kumara, cut into wedges
2 handfuls of baby spinach

1/2 red capsicum, chopped
tomato (optional), chopped
1/2 avocado, cubed
sprinkle of sunflower seeds

to serve: apple cider vinegar or balsamic vinegar

 Preheat the oven to 200C. Line a baking tray with baking paper. Toss the kumara wedges in olive oil and sprinkle over salt and pepper. Lie the kumara on the lined baking tray, ensuring none are touching each other. Cook for 20-25 minutes, till cooked through and golden brown.
Prepare the salad,  place all the salad ingredients into a bowl and roughly toss. Pour over a little balsamic vinegar or apple cider vinegar.
Heat a griddle over a medium heat, salt and pepper the fish fillets. Cook on the griddle for 3-4 minutes each side, or until cooked through.

I hope you have a great week!!



Meal Plan 10th - 16th August 2015

Everything is getting a little crazy here! Myself and a friend are starting a business together www.facebook.com/delightsnz (YAY!!), so that, along with my blog, along with kids, along with everyday chores, is turning into fun and exciting times, but I also have that feeling like the days are just racing by!! Thank goodness I am meal planinng, otherwise I would be running around like a headless chicken come dinner time!!

Last week, I won a prize from a New Zealand brand called LeaderBrand, I received a box of goodies, including beetroot, corn and $5 vouchers. So the planned steak meal with zucchini noodles went out the window, as we wanted to try the corn. I have put zucchini noodles back on the menu, as I am looking forward to trying these!

Check out Friday night, my all time favourite meal - LOVE this butter chicken recipe. I was walking with a friend on Saturday afternoon and she said she recently had it for dinner, which made me think, its about time we have it again. I can't wait!

Click to enlarge...

Cauliflower & kumara curry 
(Click on the title to be taken to the recipe); this recipe is from Stupid Easy Paleo. 

Chicken with roasted beetroot salad

I will be really honest with you, I have never roasted beetroot before..... so I have googled a roasted beetroot recipe to see how they do it. I will follow this recipe in regards to the roasting of the beetroot, then I will add more to it, to make a filling beetroot salad.

1 packet LeaderBrand beetroot (I won this in my prize pack)
4 red onions
2 tablespoons balsamic vinegarzest & juice 1/2 orange5 tablespoons olive oil
1 tablespoon thyme
ground black pepper
sea salt flakes
1/4 - 1/2 pumpkin
90g feta
small handful of chopped walnuts
1/2 bag of baby spinach
500g-600g chicken breast

1 Follow the roasted beetroot recipe, along with the beetroot, I will roast pumpkin pieces, around 1/4 - 1/2 a pumpkin. Chop the pumpkin into small chunks, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Place into the oven beside the beetroot, in the last 1/2 an hour of roasting.
2 Once the beetroot and pumpkin is cooked, and cooled. Place into a large bowl, along with the feta, chopped walnuts & baby spinach. Toss to combine. 
3 To prepare the chicken, chop the breasts into 1 cm pieces, season with a little salt and pepper. Heat a large frying pan on high, add 1 tablespoon of olive oil to the pan. Brown the chicken on both sides, cook until the chicken is cooked through.
4 Either serve the chicken alongside the salad, or toss the chicken pieces through the salad.

Steak, corn & creamy avocado & herb whip with zucchini noodles

2 - 3 pieces of beef steak
1 tbsp olive oil
salt & pepper
2 -3 pieces of corn (again using LeaderBrand corn, as it was in my gift pack)
1 tbsp butter

1 Prepare the zucchini noodles.
2 Place a griddle over a medium/high heat. Season the steak with salt and pepper on both sides, then rub the olive oil over the steak (not the pan). Place the steaks into the griddle and cook for 3 - 4 minutes each side for medium-rare/medium steaks. Let the steaks rest for around 5 minutes.
While the meat rests, quickly brown the corn. Leaving the pan on high, place the corn into the griddle, along with the butter. Continue to turn the corn over, till the corn is brown on all sides, and is hot all over. This can be served with more butter and salt if you wish.

Lamb quesadellas 

This recipe comes from the lovely Megan who owns Nourished Nutrition (you can check her out on facebook). I am part of her recipe tester group, this recipe is one she has asked us to trial, so here goes!

I know my lifestyle is to limit processed foods, so I wasn't too sure about having tortilla wraps; my first thought was to try cauliflower wraps. If I am really organised and having a good day with the kids, I will make cauliflower wraps... if not, I will have wholemeal wraps.

500g lamb mince
1.5 cups worth of grated mushrooms, onion, carrot & frozen spinach
1 can kidney beans
1/4 cup tomato paste
1/2 cup chicken stock
1 tsp ground cumin
8 flour tortillas
1 cup grated cheese
To serve: guacamole & sour cream

Note: With the veggies, I plan to add around 1 cup of chopped mushrooms, 1/2 onion, 1 carrot & 1 large handful of chopped fresh spinach. If you are following a paleo or dairy free diet, do not use cheese and do not serve with sour cream. 

1 Brown 500gm lamb mince (use beef if you prefer) in a fry pan, then add about 1.5C finely chopped/grated vege (I added mushrooms, onion, carrot and frozen spinach). You could add beans too.
2 Cook until veges are soft then add 1/4C tomato paste, 1/2C low salt chicken stock and 1tsp ground cumin.
3 Cover and simmer for about 15 mins, then uncover and turn up the heat to help dry the mixture out.
4 Spread onto flour tortillas and sprinkle with grated cheese. Top with another tortilla and squash slightly to flatten them out a bit.
5 Cook in a hot oven for about 10 minutes, until the cheese has melted. Serve with guacamole and sour cream.

Butter chicken

4 tablespoons coconut oil
1 onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
2 pinches cayenne pepper (optional) ~ this will add spice
1 teaspoon ground turmeric
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
400 grams coconut cream (1 can)
700 grams chicken thigh fillets cut into bite sized pieces
coriander to serve

1 Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
2 Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
3 Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
4 Garnish with the coriander and serve with the cauliflower rice.

To keep this 'paleo friendly' serve it with cauliflower rice, otherwise you can serve it white rice.
Cauliflower Rice
1 head of cauliflower
½ red onion
4 cloves of garlic
1 tbsp olive oil or coconut oil
and pepper, to taste

Remove leaves and stem from cauliflower; discard. Grate the entire head of cauliflower until it resembles rice.
Dice the onions and garlic to your desired size.
Add olive oil to a pan over medium heat. Add in onion and garlic until slightly browned.
Add in grated cauliflower and stir regularly for 5 minutes.
5 Add salt and pepper, serve.

Have a great week!!


Meal Plan 3rd - 9th August 2015

Another week, another week of delicious recipes to try! 

Click to enlarge... 

Devilled Sausages

A friend sent me a link to this devilled sausage recipe recently, and I haven't had it in ages! Sooo why not, I already know it is delicious!!  (Click on the title to be sent to the recipe). You can limit the amount of sugar in this recipe, by not adding the brown sugar and using apple cider vinegar instead of balsamic vinegar. I also added green beans in the last 10 minutes of cooking time. 

One Pan Balsamic Chicken & Veggies

From Healthy Fitness Recipes, posted on Facebook 29th July 2015
Prep Time: 10 minutes
Cook Time: 13 minutes
Yield: About 3 - 4 servings

1/4 cup + 2 Tbsp Italian salad dressing

3 Tbsp balsamic vinegar  (I am thinking of using apple cider vinegar instead)
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flakes (more or less to taste)
500-600g chicken breast tenderloins

2 Tbsp olive oil
Salt and freshly ground black pepper
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
1 1/2 cups matchstick carrots

1 cup grape tomatoes, halved

1 In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
2 Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. 

3 Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat)

Steak, Kumara chips & Creamy Avocado & Herb Whip with Zucchini Noodles
I saw the recipe for 'Creamy avocado & herb whip with zucchini noddles and I had to try! I decided to serve it with steak and kumara chips. 


2 - 3 pieces of beef steak
1 tbsp olive oil
salt & pepper

Kumara chips
2 - 3 kumara
olive oil (or coconut oil)
salt & pepper

1 Take your steaks out of the fridge, to bring them to room temperature while you prepare the kumara chips.
2 Peel and chop the kumara into good sized chips or wedges. Toss the kumara in olive oil (or coconut oil). Place evenly on a lined baking tray, and bake for 20 minutes at 200C.
3 Place a griddle over a medium/high heat. Season the steak with salt and pepper on both sides, then rub the olive oil over the steak (not the pan). Place the steaks into the griddle and cook for 3-4 minutes each side for medium-rare/medium steaks. Let the steaks rest for around 5 minutes.

Buttered Balsamic Lentils with Spinach & Garlic
Quite excited for this meal as this meal has been recommended to me by a few people!
(Click on the title to be sent to the recipe)

Beef Tagine
(Click on the title to be sent to the recipe). This looks like a beautiful Jamie Oliver recipe, and coming from Jamie Oliver you can't really go wrong! My plan is to serve this with cauliflower couscous, which is pretty much prepared and cooked the same way as cauliflower rice, just process it longer in the food processor so it goes a bit mushy, then when cooking it in the frypan, regularly stir for up to 20 minutes to get all the water/moisture out of it. I also add garlic and onion to the mixture, put it in the food processor with the cauliflower.



Meal plan 27th July - 2nd August 2015

This week, my partner starts a new job, working 1 hour 20 minutes away, which means early starts and late home for him - AHHHH, not looking forward to two to three months of this... 

So the 'great' plan is to have simple meals, and to utilise my slow cooker/crockpot! 

This weeks meal plan... 

Click to enlarge... 

Mexican Beef 

For this meal, I want to serve it with celery sticks, to be used like spoons when eating, for a bit of fun for my three year old; will be interesting to see if he uses it or not!
I wont be buying already prepared potatoes, like the recipe calls for; I will roast up some kumara wedges instead.

Caramelised onion frittata

Oh my gosh - doesn't this look amazing!!  (Click on the title, to be sent to the recipe from My darling lemon thyme).

Thai Beef & Sweet Potato Curry
(This recipe comes from a newspaper clipping from years ago, that shows it is a goodie as I have kept it for so long, just cant reference it properly sorry!)

1-1.5kg quality mark diced beef
1 tsp each salt & ground black pepper

onions, peeled & diced
3 Tbsp thai-style red curry paste
2 tsp minced garlic
2 medium, orange kumara, peeled & diced
400g can coconut milk
1 1/2 cups beef stock
1-1 1/2 cups frozen peas
2 Tbsp chopped fresh coriander
shredded coconut

1 Season diced beef with salt and pepper. Brown the meat in a dash of oil in a hot frying pan; this is best done in 2-3 batches. With the last batch of meat, add onions & curry paste and cook until fragant. 

2 Put the beef mixture into the slow cooker with garlic, kumara, coconut milk and stock, and cover with the lid.
3 Cook on low for 5-6 hours or on high for 3-4 hours. Stir in peas and coriander, re-cover and continue cooking on high for a further 15-20 minutes. 

4 Serve in bowls garnished with shredded coconut and accompany with steamed rice.

I am planning on serving this with cauliflower rice. 

Spicy Peri Peri Smoked Chicken 
(click on the title to be sent to the recipe)

Balsamic Roast Beef
I found this recipe ages ago, and have been waiting to use it, sounds amazing! Excited to try this!

I will serve this with Chelsea's amazing roast potatoes!
I hope you enjoy this week!

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