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Friday, May 2, 2014

Friday Faves // 05

Here we are on another Friday afternoon! My how time flies. Never used to believe those old folk that said it all whizzes past in the blink of an eye. Yet here we are almost half way through another year, coming up to another birthday, another Christmas, then another year starts all over again.. eek. I am terribly afraid of getting old. TERRIBLY. I think I would be really bad at it. I already have trouble seeing without my glasses, or remembering to take my meds or where I put my keys... Nevermind the back aches and knee problems that have already started.. I am gonna be a real handful when I am old.

Anyway getting a bit off point here! Where was I !? Friday! yes! Hello Friday! Its another day for favourites! Here's what was caught in the Pinterest web this week: (that was a rather complicated attempt at a joke - web-internet-spiderweb-caught... I dont know?) >.<


This is apparently the cake to top all other cakes. It is a meringue, cream, sponge, vanilla, almond epic tower of layered goodness. Originally from the Sweet Paul Eat & Make book - this cake is (I assume) appropriately named "The Worlds Best Cake" - and this version comes from Bakers Royale.


This week's savoury selection is actually a vegan recipe! All foodie/vegan/meat eater/paleo/primal/vegetarian/pescetarian/fruitarian arguments aside I think that anyone, anywhere, with any eating philosophy couldn't say no to these guys (well maybe the fruitarians).

Vegan Richa brings us these BBQ Lentil Veggie Burgers with mango & carrot slaw.


In the healthy corner we have a winter warmer soup recipe. Cause let me tell you, I am gonna eat ALL the soup this winter. Already started with my collection of recipes I plan on trying... cauliflower soup, broccoli soup, butternut, veggie, pea soup... mmmmmhmmm.

But today we have a Lemon Yoghurt Soup with lentils, brown rice and herbs from the Australian orientated Gourmet Traveller.


This recipes seems a tad on the summery side for this time of year here in SA, but for the days that are less freezing or as a side dish to a Autumn evening braai or something this gluten free dish looks toooooo goooood. Its from the Gluten Free Godess and it is: Red quinoa with butternut squash, cranberries and pecan nuts!


This recipe is so super simple and so totally tasty (alliteration yayaya) AND it can be eaten as a dessert OR as breakfast! So for those paleo-ers who cant do eggs every day or are not able to whip up pancakes at 5:55am before work on your average Thursday then this is for you! And, you can literally add whatever you can think of to change the flavour (obviously whatever paleo things you can think of, otherwise we are defeating the point here) - try a teaspoon of cocoa, or a sprinkle of cinnamon, add some almonds or goji berries... the possibilities are endless!

Say Yes - 3 ingredient chia pudding.


Weekend Wanderings // JHB // Corner Cafe

I am introducing some new content on this here blog! Instead of only recipes and food I am gonna start posting things places, where to go and what to eat kind of thing :) I realised lately that not everyone knows whats hot and whats not these days (well maybe just thats just me - never been on top of the latest who's who and what's what)... especially with health/paleo friendly options. So although the focus won't be purely paleo centred - I will give you a heads up when there is a place with super awesome paleo / healthy options.

AND lucky for me (and you) my good friend Kyla will be heading up the places of interest sector in Cape Town (So she is gonna have her plate full. No pun intended. Actually it was intended.).

So the first one from me is the spot around the corner in my neighbourhood. The place we always end up for breakfast after a late night out with friends or if we just popping out for a bite to eat quick. Which is aptly named Cnr. Cafe.

The menu is not cheap but not expensive - between R50 and R80 for a breakfast. Lunch/Dinner averages at around R85. It has a wide variety of options - their pizza is to DIE FOR. So good. AND they have a frozen yoghurt machine inside!!! *happy place* and some delicious treats and dessert and cakes and things :)

As far as paleo-friendly breakfasts go Cnr. Cafe is by far my favourite. They always have breakfast specials that include things like grilled sweet potato, salmon-beetroot omelettes and a bunch of options that make the bread-less breakfast feel complete ^_^ This time I went I had a hot smoked salmon omelette with a beetroot & zucchini fritter, cherry tomatoes and avo. Mmm Hmm!

The vibe & decor is totally understated which is nice, no try-hard trendy types here. (Except for the bathrooms..my favourite-est thing about this place - so vintage-retro-cool). The service is a tad on the chilled side but for a lazy Sunday morning breakfast it's the perfect place to be.

You can find them on the corner of Buckingham and Rothesay Avenue in Craighall Park.
 011 880 2244 or 0769419487

Tuesday, April 29, 2014

Paleo Rooibos Carrot Cake Muffins

So Easter. Chocolate. Millions of public holidays which for me meant a mountain non-paleo friendly food. I officially have swollen tonsils and a super runny nose. This is the payment one gets for ditching the healthy happy food and eating all of the delicious but totally unhealthy burgers, frozen yoghurt, prego rolls, Steers (oh yes. I did) and of course my fair share of the vino. *facepalm*

It all seemed like the best idea ever at the time, and now my body is angry at me and protesting through flu symptoms... >.< ppfffffftt.

So to rescue and remedy for all out there suffering from similar post-public-holiday-and-Easter-food-and-chocolate symptoms I recommend these Rooibos Carrot Cake muffins. They are awesomely 100% paleo, really healthy and perfect for snacking! AND they taste like carrot cake (sort of) which means they totally target those sweet tooth cravings that hit me at around 10:17pm on an unsuspecting week night... Don't know about you guys.

They do take a bit of time - so maybe save them for the next public holiday - which, oh look at that, is in 2 days time.

-- Recipe --


1.5 cups almond flour
1 cup tapioca flour
0.5 cups desiccated coconut
6 tbs coconut flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
6 large eggs
0.5 cups honey
1 cup strong Rooibos tea
1 tsp stevia
90gr melted coconut oil
2 tsp vanilla extract
3 cups grated carrots (roughly 4 large carrots)
1 cup shredded coconut
0.5 cups chopped up fresh pineapple


*preheat the oven to 180*

Line a muffin pan.
In a large bowl whisk together all dry ingredients and set aside.
Beat the eggs until light and fluffy.
Add the honey to the tea and stir together then add the honey/tea mixture to the eggs (ensure it is room temperature and not still hot).
Add the coconut oil and vanilla and beat for 5 minutes.
Allow to stand for 5 minutes before folding in the carrot and pineapple.
Divide into the muffin tin - it is difficult to pour because of the carrots so use a soup spoon or something similar and carefully spoon into the muffin holes.
Bake for 30 minutes.

My muffins were slightly under-done (I have a temperamental gas oven that is usually a good 20 degrees too cold) but just use a toothpick to check whether they are cooked through.
Also - the texture of these muffins is quite, gooey/chewy & soft. Not cake-like. They firm up and get better with age I found - so if you are baking for a party I would bake them at least one day before but up to 3/4 days before.
They lasted me 6 days without getting old or stale. (like I said they age well)

YUM :)

Happy faux monday all.

Friday, April 25, 2014

Friday Faves // 04

Hooray for another long weekend right?? No. Yes. No. Too. Much. Work. Not. Enough. Time. These public holidays every second day are so super awesome for my chilled-weekend-ready-no-work-lazy-ass-Lexi-side but for the part of me that is actually like want-to-further-my-career-need-to-get-stuff-done-omg-work-work-work side I wish that there were no freaking holidays. I feel like my blood has smoked some crack or something and is trying to bubble its way out of my body.

Anyway enough about my crazy stress levels. On a brighter, happier, funner note I have found a bunch of too-delish-to-miss recipes from Pinterest this week :) Have a squizz, maybe you'll find one you want to try over the weekend! You are going to notice that my taste this week is very .... wintery and warm, cosy and comforting and just all round delicious. And generally all on the sweeter side of life. I am in need of comfort food this week.


I may have mentioned my friend Micaela and her Nutella addiction before - I always used to be a bit confused by it, never understood the attraction to eating that chocolatey hazelnut goodness out of the jar or smothering it all over everything within arms reach... but ever since I went Paleo, Nutella seems like the chocolate nectar of the gods. For real. So this recipe is Nutella centred AND its freaking donuts - my next favourite thing. (Feel like I say every second thing is my favourite thing... BUT I have a lot of love to share with all of these different food items so its ok ;) )

This comes from the Whisketeers blog (similar name to mine - great minds.) and it is their fantastic looking Donuts with Nutella. YUM.


Waffles. Lets just think about them for a moment... Crispy on the outside, soft on the inside, drizzled with some sticky honey/syrup concoction... Perfect breakfast. Cause you know, breakfast is my favourite thing ;)

The Gouda Life brings us these savoury waffles of goodness. Kale and Romano Ricotta Waffles with Cayenne Pepper Honey - can you say BEST BREAKFAST EVER??


Another winter breakfast plan. Cause breakfast is the best.

Green Kitchen Stories made this Baked Carrotcake Oatmeal. Carrot cake.. mmm.


This one comes from Tanya Zouev (wonderful food photographer bt-dubs) and they are Dark Chocolate Chip Cookies with Peanut Butter and Sea salt.  Cause who doesn't wanna eat all of the cookies on a cold winter afternoon?


Anja's Food For Thought - wonderful little paleo-friendly blog which I love brings us a Carrot Coconut Breakfast Loaf (breakfast AGAIN - cause why? cause its my favourite.)


For all who are ready for a guilt-free-stress-less weekend, ENJOY! For all who are gonna panic the entire weekend about what they should be/could be doing at work lets just keep calm and drink wine. And eat breakfast. Maybe not at the same time.

Wednesday, April 23, 2014

Paleo Fishcakes

Hey inter-peeps! Its been totes cray-cray (so much so that I am using ridiculous slang abbreviations) cause of Easter and work and weekends and dinners and new friends and gym and cooking and getting totally absorbed by my newly discovered show Girls... More of the latter than I like to admit. So I am sending apologies for not posting last week, trying to be more consistent and cool about posting every week. In fact, with Kyla's help we actually want to be posting twice a week soon ... but that will happen when the new-improved-revamped-awesome-designer-better-blog is up. It is coming sooooon I swear.

Anyway this is a recipe from my favouritest-est ever Kyla, and I am so super jealous that I was 1500km away and that we can NOT in face send smells/tastes/food pieces over iMessage. Lame.


Thanks Lexi for the great (and super-amusing) introduction the other day! Hi again to all! Tag-team food blogging FTW. 

These fish cakes are great as a cheap and filling protein dish that can be served with whatever side dish you choose, veggie or otherwise. They are gluten-free, full paleo and dairy-free. Get in!

-- Recipe -- 

Serves 2-3


1 large sweet potato (approx. 15cm long, 7cm diameter)
2-3 eggs*
3 tins of tuna
Handful of coriander
Salt and pepper to taste
1/2 tsp dried parsley
Handful of spring onion or chives
Coconut oil

*The egg quantity depends on the size of your sweet potato. You want the mixture to be solid enough to form into fish cake rounds and hold itself in that shape. Go with two eggs to begin with, and if it isn't holding together or is too dry, add a third. 


1. Microwave, steam or boil the sweet potato until soft all the way through. Mash it up until smooth and allow to cool to around room temperature.  
2. Chop the spring onion or chives and the coriander until relatively fine. 
3. Once the sweet potato has cooled to room temperature, mix this in with all the other ingredients except the coconut oil. Use your hands and make sure it's thoroughly mixed-in. 
4. Mould fish cake rounds with your hands, you should get about 8 fish cakes, depending how big you want them. 
5. Heat coconut oil in a pan on a medium-high heat (oil should just cover the bottom of the pan).  
6. Fry fish cakes until golden brown on on both sides, turning once or twice. Add more oil if you need to. Approximately 8 minutes to cook through, depending on thickness. 

Serve with fresh lemon to squeeze over these puppies and according to a source who will remain nameless, 'These are f***ing yum!'