Food, Fun and Face!

Welcome to my blog! I'm starting this blog to add some spice to some of your kitchens! I follow a primal lifestyle which basically means I eat a whole bunch of vegetables, good meats, some fruit, nuts and seeds and a little dairy. I avoid eating all grains and try not to eat processed food and limit the amount of sugar I throw down my throat. Basically the name of the game is to eat REAL FOOD. Sounds simple right? But sometimes people find it hard to start to eat this way. So this blog is here to help you (and me) throw together some awesome tasty food . So please stay a while and get your creative kitchen juices flowing again!!

Thursday, 22 August 2013

Primal Chicken Enchiladas

Did I mention I love Mexican food? Pretty sure I did.

This recipe is quite labour intensive and it's really good if you can have someone helping you to cut down on the prep time.

I got the inspiration from Mark Sisson's recipe but his one takes even longer and isn't that practical. So hopefully this recipe works well for you. The dish serves 4 hungry people easily.

Just a note on the chili's used in this recipe. I've used whole chipotle chili's that I bought from the supermarket. They come in a small can and can be found at New World. If someone else knows where to get them please leave a comment below so we know where to go!

The taste that these chili's have are amazing and complement this dish perfectly. Please make the effort to find them. Here's a pic of what the can looks like:


1kg Chicken Thighs
3x Cans Tinned Tomatoes (I used whole Roma ones)
3x Garlic cloves
2x small onions
Ground Cumin
1x Can Chipotle Chili's
8x Egg Whites
Olive Oil
Salt & Pepper
Sour Cream
Optional: Fresh Coriander & Avocado

First thing is to pre heat your oven to 200°C.

Open your tinned tomatoes and drop into a saucepan on a medium heat. If you've used whole tomatoes then crush them up. The easiest way to do this is with a masher.

Open your can of chipotle chili's and pull out about 4 of them.

They are very soft and cut easily. Dice the chili's up as fine as you can go. You almost get a paste.

Then add the chili to the tomatoes.

Give it a good stir and let that simmer away.

After about 10 minutes add 2 heaped teaspoons of the cumin and mix.

If you have to turn the heat down a little then do so. You just want the tomato mixture to bubble slowly away.

Now pull out a deep dish frying pan or a big pot and put on a medium heat.

Slice up your onions and garlic and add to the pan with a good glug of olive oil.

Let the onions and garlic fry for a few minutes until the soften and then add the chicken thighs whole to the pan.

Don't forget to keep an eye on your tomato mixture and stir every now and then.

Fry the chicken on one side for about 6 or 7 minutes and then turn.

Fry for another 6 or 7 minutes or until the chicken is just cooked through and then add the tomato mixture to the frying pan with the chicken.

Turn the heat down and pop on a lid and let it all simmer away for about 20 minutes.

Once the 20 minutes is up pull out the chicken thighs and slice them up and put them back into the frying pan with the sauce.

Keep that on a very low heat at the back of the stove just simmering away very slightly.

Grate some cheese.

Now for the hard part.

Time to make your 'tortillas'.

Separate off 8 egg whites into a bowl and to that add 1/3 of a cup of cream.

Give that a whisk until it's all mixed together.

Now get a small frying pan if you have one and put that on a low heat. I used a 25cm frying pan. If you don't have one then don't worry just use the best non stick pan you have.

Drizzle a little olive oil into the pan.

Take about 1/3 cup of the egg and cream mixture and pour it into your pan all the while trying to make a circle. No big deal if you can't. Just do your best. Mine changed shape all the time. Here's a pic of the first one in the pan:

And here's a pic of the last one in the pan:

You get better at it as you go along!

Fry the mixture for about 30 seconds then pop a lid over it and leave for just over a minute.

Using a plastic spatula or whatever works for you gently pry it under the tortilla and loosen it up so it's easy to get out of the pan. Once the bottom has browned ever so slightly it's ready to come out of the pan.

Just to reiterate you don't have to 'flip' the tortilla over. It cooks just fine all the way through with the lid on.

Plop the tortilla on a plate. Add to it a little chicken and some grated cheese.

Then as best you can roll it up or fold it nicely and place in an oven tray.

Keep going like that until you have used up all the egg and cream mixture. This is where someone else giving you a hand is really helpful. You should end up with something like this:

You will have lots of sauce and chicken left over. Put all the left over chicken around the outside of the enchiladas and then cover the whole thing in the sauce.

Grate a little cheese over the top and pop it in the oven.

Bake for 20 minutes.

And this is the end result:

Carefully find your tasty enchiladas that are hiding under all that goodness and serve them up on your plate. Making sure you also get some of that extra chicken that's floating around them!

I've just added a dollop of sour cream here but you can chop up some fresh coriander and sprinkle over and also eat with it a little avocado.


Wednesday, 21 August 2013

Mango & Snapper Ceviche

I really love Ceviche.

It reminds me of eating Mexican food and being in Hawaii. Oh Hawaii how I love you.

It's probably the easiest dish you could make. And the flavours you get out of it are amazing.

The trick to Ceviche is to make it only just before you are going to eat it. To get the best taste in your mouth make sure all of the ingredients are chilled in the fridge first. No one likes warm ceviche...

This dish serves 4 people.


500gm Fresh Snapper
2x Spring Onions
3x Lemons
1x Mango
1x Avocado
Handful of Fresh Mint
Bigger Handful of Fresh Coriander
Extra Virgin Olive Oil
Salt & Pepper
1x Small Chili (optional)

Have everything all laid out and ready to go as it doesn't take long to prepare.

Dice up the Avocado and add to a large bowl.

Mango cutting lesson coming up:

When I first tried to cut a mango many years ago I tried cutting it right down the middle and struggled to get through the stone in the middle. Silly Pala.

This is how you do it.

Turn the mango on its end. Poke a knife into it from each side to find out where the stone is.

Now you want to cut the 'cheeks' of the mango off down each side of the stone. Like this:

Then take each cheek that you have cut off and run the knife through it in a grid pattern cutting just down to the skin of the mango.

Then holding the cheek over the bowl you turn the mango inside out and all the little squares of mango present themselves to you ready to be cut off into your bowl.

Next chop up your mint and coriander and add to the bowl.

Finely dice up your spring onion and add to the bowl.

Then dice up your snapper and add to the bowl. Make sure there are no little bones hiding in your fillets before you start cutting. Give it all a good stir.

Now time to make the dressing.

In a separate small bowl you want to add the juice of 3 lemons, a little black pepper and about a teaspoon of sea salt. Also just a small lug of olive oil. Give it a good mix up.

When you are ready to serve pour your lemon mixture over the snapper in the large bowl.

Give this a good stir. Once it's all mixed in divide it up into 4 small bowls.

If you leave the lemon juice on the fish for a long time then the fish will start to cook in the acidic lemon juice so make sure you only do this when you are ready to serve.

If you like a little kick then chop up a small chili and add to your own bowl.

Drizzle a little olive oil all over it and season with black pepper only.