Review: “Luke & Scott Clean Living Cookbook – Delicious paleo food to help change your life”

Review: “Luke & Scott Clean Living Cookbook – Delicious paleo food to help change your life”

Our thoughts? Lovely book and for your Average Joe this is a great step towards cleaner living and healthier food, but alas, paleo it is not. This saddens us greatly as we really, really wanted to love this book. We are desperate for an Australian paleo cookbook that we can stand behind and recommend to everyone. We were hoping that we had finally found it: Clean Living Cookbook looks great, it’s very well done, the recipes sound delicious and parts of the book are very promising… But at the end of the day, if you’re going to print the word ‘paleo’ on the cover of your book, you better bloody well make sure it actually IS paleo. …had the cover said ‘Gluten-free clean food’ we would have loved the book.   How much of the book is actually paleo? Breakfast: 3/10 – appalling! Honestly, the breakfast section would have been better left out of the book. Not only is this the area of paleo eating that newbies struggle with the most, these recipes serve to confuse and are likely to reinforce the idea that paleo breakfast is a difficult thing. Not good. It’s almost like all the ‘paleo thinking’ in this book went to the dinner and sweets sections (see below) and the breakfast and lunch recipes were just thrown in at last minute with little consideration to the ingredients in them. Many recipes use quinoa in different formats, one uses miso paste – and the recommendations for serving with gluten-free toast or bread made us see red. Come on!   Lunch: 8/14 – bad As the breakfast recipes,...
The perfect paleo breakfast omelette

The perfect paleo breakfast omelette

  This 3 egg folded paleo omelette is our go to breakfast. Every morning we stuff it with different ingredients for a great protein rich start for the day. The best part about this breakfast is that you can stuff it with anything. We usually use leftovers from last night’s dinner and every variation seems to be just as delicious.   Ingredients: 3 large organic eggs 1 tbsp water salt & pepper to taste ghee/butter/coconut oil for the pan about 2-4 tbsp fillings The fillings can be just about anything: thinly sliced leftover roast meat and veggies leftover Bolognese sauce nitrate free bacon/chorizo/etc tomato, mushroom & basil capsicum and deli meat you name it   Instructions: Heat up ghee/butter/coconut oil in the pan on medium to high heat (our stove is 1-9 scale and I use 6). Add eggs, water, salt and pepper into a bowl and gently mix together. (For some reason this seems to work better if you don’t mix the eggs too frothy.) Once pan is hot, pour mixture in slowly. Place fillings onto one half of the pan. Once the eggs are starting to set, fold the empty side of the omelette over the fillings and turn the heat down (from 6 to 3 on our stove). – This is best done with a flexible spatula and takes a bit of practise. (Many mornings I end up folding the omelette in two or three pieces, but luckily that doesn’t affect the taste.) Place a lid (or a plate) over the pan and let the omelette set for a couple of minutes. Make sure it doesn’t...
Paleo Ice Cream

Paleo Ice Cream

  Fear not – going paleo doesn’t mean giving up ice cream: This paleo ice cream is the perfect treat on a hot summer day!   I don’t know about you, but I absolutely love ice cream and giving it up was probably the most daunting aspect of going paleo all those years ago. That was before I discovered coconut ice cream that is! This recipe is very quick and easy to make and it’s quite likely that you have the ingredients all ready in your cupboard too. Please note: This recipe is for an ice cream maker. We just use a basic one, which is inexpensive and does the trick beautifully! * The ice cream in the photo above is served on a slice of double chocolate cake brownie, recipe from Against All Grain cookbook, or  you can find it online on the Against All Grain website.   Ingredients: 1 large can (400ml) of organic coconut cream (the thicker the better!)** 2 eggs** 1 tbsp honey 2 tbsp vanilla extract OR 1 tbsp vanilla bean paste ** OR two small Ayam Coconut Cream cans (270ml) and 3 eggs   Instructions: Make sure your ice cream machine is good to go. Blend all ingredients. Cool mixture in the fridge. Process as per your ice cream maker instruction.   Tips: Quite often the ice cream maker bowl needs to be frozen overnight before use – we store ours in the freezer so that it’s ready to go whenever we happen to need it. I find that the ice cream forms better when the mixture is thoroughly cooled down before pouring into the...
The new Against All Grain paleo cookbook

The new Against All Grain paleo cookbook

If you’ve been paleo for quite a while like we do, this might just be your new favourite paleo cookbook! Warning: Not for the paleo police! This is a book I’d recommend for people who have already been paleo for a while and want to indulge in some of their old favourites without having to cheat with non-paleo ingredients. We have been cooking from Danielle’s fabulous recipes for quite a while already and couldn’t wait to get our hands on the Against All Grain paleo cookbook! First of all, with more than 150+ recipes it’s epic! Just about every single one of your old favourites are there, just made healthy with paleo ingredients. Each recipe is beautifully illustrated, the layout of the book makes it very easy to use and the photographic recipe index in the back of the book makes it very easy to find the recipe you’re looking for. Another great feature for us aussies is that the book features a handy conversion chart too, so even though the recipes are in Fahrenheits and ounces, it’s still easy for us to use. What I really love about this book, is that it features a whole section of kid friendly paleo recipes! From easy ways to ‘hide’ veggies in food to tasty snacks for lunch boxes. This will come very handy once our little caveboy grows a little! The only downside is that some of the ingredients are a tad odd for us. For example, a lot of the recipes seem to call for ‘palm shortening’ – we just replaced it with coconut oil and the brownies (see below)...
Paleo Spaghetti Bolognese Recipe

Paleo Spaghetti Bolognese Recipe

Going paleo doesn’t mean you need to abandon the traditional spaghetti Bolognese! Here’s a quick and easy recipe for using zucchini as a spaghetti replacement.   Ingredients: 4 zucchini, sliced very thin 500g beef mince 1/2 cup black olives 1 red onion, sliced very thin 5 tomatoes, chopped, 6 cloves of garlic, minced 1 can of whole-peeled tomatoes 1 jar of tomato paste dried herbs (I used oregano, basil, thyme & parsley, about 1/2 tsp each) 2 tsp paprika 1/2 tsp black pepper 1/2 tsp salt 1/4 tsp white pepper 1/4 tsp cayenne pepper fat of choice for cooking (ghee, coconut oil, etc)   Instructions: Start by slicing the zucchini really thin. You can use a mandolin, or a vegetable spiralizer. Personally, I prefer to use a Betty Bossi Vegetable Twister. Once zucchini is sliced, place it in a colander and toss very generously with salt. Leave zucchini sweating excess water in the sink for 20 minutes while you cook the sauce. In a large pan, sauté the onions until they become transparent. Add in garlic and once fragrant, begin adding in the mince. Spice (paprika, black pepper, salt, white pepper, cayenne pepper) mince while cooking. Please note that the spice amounts are an estimate and match my personal taste. Use them as a guideline and spice your sauce little by little until you reach the desired flavour. Go easy on the salt, as the zucchini & olives will add saltiness to the end result.  Once meat is almost cooked, add in tomatoes (in all three formats) and herbs. A few minutes later, add in olives as well. Let the...
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