Tag Archives: Nut free

Sweet (As) Spud Pudding

This seductive sweet spud dish is ‘sweet as’, hence the name. Now, never fear dear readers, I’m will not keep going on like;

a) I own a surf board,

OR

b) I call everyone ‘bro’

The ‘sweet’ talk (sorry) ends here.

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BILF (Bowl I’d like to …)

Well not actually, though I have been known to make suggestive noises when I bite into sumptuous preparations, I do not, repeat DO NOT, make love to my food. Hopefully, however, I grabbed your attention with the title, and now you’re thinking; hmmm orgasmic dinner bowl … I’m intrigued.

This tasty bowl is …

  • Addictive – I’m warning you now
  • A complete source of protein – all essential amino acids are represented
  • Rich in nourishing fatty acids – may your skin, brains, gonads (I’m serious) and hormones drink them in. Cheers.
  • Poop-producing fibre  – so much roughage. Glorious!
  • Easily prepared in advance – busy beavers rejoice!

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Profound Plantain Bread Muffins

These wheat-free, dairy-free, sugar-free and fat-free muffins are overflowing with gut-loving resistant starch.

Heck to ALL the yeahs!

Your gut bugs are going to love you for this!

These muffins are:

  • Light and fluffy
  • Soft (and foodgasm-inducing comforting)
  • Spongy (food-porn at it’s finest)
  • Vegan (hells to the yeah)
  • Full of colon-cell fuelling Resistant Starch (happy poo, happy you)
  • Dense in dietary fibre (did I mention happy poo, happy you?)
  • De-bloody-licious
  • The perfect vehicle for your fave nut butter (because ‘nut butter on life’ is my motto … so much so that I wrote a book about it!)
  • Easy to Make – and rises without sinking (Yasss!!!!)

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Rice Pudding Brekkie

Cooked and cooled rice is a source of resistant starch. Resistant starch (as the name suggests) resists digestion in the small intestine, instead acting as more of a fibre. It’s an incredible fuel source for our gut bugs to keep them thriving and healthy (super important for digestion, amazing skin, immunity and mental health).

The coconut milk is a brill source of fatty acids for nourishment and energy and the warming spices help to balance blood glucose levels. Pair this with the fibre- rich dates and the zinc-loaded pumpkin seeds and you’ve got yourself a pretty snazzy make-ahead brekkie.

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No Nuts About Them Choccie Muffins

I LOVE nuts. And seeds.

Without them, I’d likely starve.

Or, at the very least, spend large chucks of my days drowning in tears of peanut-butter-deprivation-induced misery.

Cashews in creamy soups, pepitas sautéed in coconut aminos and sprinkled on meals, macadamias in these muffins, almonds in bliss balls and inca inchi seed butter with bananas. Dreamy!

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‘Hug in a bowl’ Amazeballs Stew

This stew came about because I had way too many beef marrow bones in the freezer and needed to use them up.

In the nineteen months I spent on GAPS, I craved slow cooked meats, particularly the connective tissue from around animals bones. I kid you not, I  happily ate little bowls of slimy, creamy connective tissue for dessert while my family ate chocolate cake around me. I thought that THEY were the ones missing out!

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Nut-free and Blender-free Carrot Cakes

Fucking Finally! A cake that doesn’t involve the beloved high-speed blender. I’m a sucker for my Vitamix – she makes my life so damn easy … and cheaper! It’s costs far less of those hard-earned dollars to purchase whole nuts, whole seeds and whole grains, rather than pre-made flours. She (Miss Mix) also whips eggs like a pro, creating thick, fluffy, shut-all-the-front-doors-because-I-can’t-even-handle-the-amazingness-of-their-consistency-type batters. Honesty, I just get lazy and chuck everything in and then take the credit for the amazing results when really all I did was throw bits and bobs into my trusty kitchen (I’d-be-lost-without-you) companion.

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“Fish & Chips”

This is a genius way to make the most of fresh sardines – which are much sweeter than the tinned variety. And, I find, less gag-worthy.

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“Banana-Cake Batter” In-A-Jar Dessert

I don’t always use the phrase “BOMB DIGGITY”, but when I do it’s because of taste sensations like this super-easy dessert “parfait”.

This baby only features two ingredients, but the technique and uh-maz-zing flavour combo is the absolute shizzle, I’m not even exaggerating when I say that it honestly tastes like banana cake batter. Who doesn’t love eating cake batter by the spoonful?

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