Sunday, 31 August 2014

Peanut Cacao Cups

Good Afternoon friends! I hope you are all well and that you had a lovely weekend. 


We did! Saturday it POURED and we went to watch my Nephew in his Soccer Grand Final … super exciting game even in the cold and rain and they won 5-2!


Family Soccer GrandFinal

My sister, her hubby and their son and daughter … with my 4 kids!


Sunday the sun was shining! We headed to Church and then in the afternoon my big girls had another Physie Comp on. Miss 12 won her age as well as the dance award and Club Champion. Miss 10 came 2nd in her age. Super proud Mumma moment for sure! 


me with the girls club comps

Me with my big girls!


We had friends over for dinner on Saturday night and wanted to pop something together for sweets … I was going to do ‘Peanut Butter Cups’ but found a ‘Peanut and Cacao Spread’ so decided to make a couple of changes and try them out … just like the Peanut Butter Cups, these were huge hit! I hope you love them too! 


Peanut Cacao Cups


Peanut Cacao Cups  


1 cup desiccated coconut (110g)


8 medjool dates (85g)


¼ cup raw brazil nuts (50g)


1 heaped tblspn cacao


peanut and cacao butter (or nut butter of your choice) approximately ¼ cup


9 strawberries


Place desiccated coconut, dates, brazil nuts and cacao into your food processor and blitz until thoroughly combined (1-2 minutes depending on your machine). TMX = 40 seconds / speed 8.


Place teaspoon amounts of this mixture into lightly greased mini muffin tins and use your fingers to push the mixture in, to form a cup / tart base.


Place ½ tspn of peanut and cacao butter into each base and place in the freezer for at least one hour.


Remove the cups from the freezer and place half a strawberry on top of each one.


ENJOY!


Makes 18.


Notes: – You can use nut butter of your choice.


-       Use a small knife to pop the cups out of the tin (they will remove easily). Store in an airtight container in the freezer. They won’t last long!


-       Swap the strawberries on top for blueberries or coconut.


Wishing you a wonderful week! Look forward to connecting with you all again soon!


Take Care of You, 


Collette x 


CUT OUT THE CRAP Instagram



 


 

 



Peanut Cacao Cups

Thursday, 28 August 2014

'Coco Nutty Bites'

Good Afternoon friends! I hope this finds you all well and that you have had a lovely week. 


We are all well here … still cold … still raining … I never thought I would say it but I can not wait for Summer … even Spring will do me! 


I had a friend calling in a few weeks back for a cuppa and I wanted to so something small to go with it. I was going to do ‘Bliss Balls’ but sadly she is allergic to dates! So this is why I came up with this recipe … if you wanted to you could throw a few dates in for extra sweetness … but we enjoyed it just like this! I hope that you do too!


Coco Nutty Bites


Coco-Nutty Bites


1 ½ cups desiccated coconut (125g)


½ cup brazil nuts (80g)


½ cup cashews (70g)


3 tblspns maple syrup (55g)


1 heaped tblspn cacao (5g)


½ tspn cinnamon


pinch salt


Place all the ingredients into a food processor and blitz on high until thoroughly combined (approx. 1-2 minutes depending on your machine) Scrape down the sides occasionally.


TMX: Speed 9 / 20 seconds. Scrape down sides. Speed 7 / 20 seconds. Scrape down sides. Speed 7 / 10 seconds.


Line a meatloaf tray or similar rectangle shaped container with baking paper (I use a tupperware type container approx. 20cm x 13cm).


Push all the ingredients evenly and firmly into the tray / container using your fingers.


Refrigerate for at least 1 hour before cutting into bite size squares. Store the squares in a container in the fridge for up to a week.


Options: replace cacao with drinking chocolate or protein powder of choice. Add extras like Maca, chia seeds or a little additive free dried fruit like Acai Berries. Get creative with your own favourite flavours!


Wishing you all a lovely weekend …. full of love, laughter, family, friends and great food!


Take Care of You, 


Collette x 


CUT OUT THE CRAP Instagram



Tuesday, 26 August 2014

Slow Cooked in the Oven Oregano Beef

Good Morning friends! I hope this finds you well and having a lovely week. 


We are all well here … a little frustrated with so much rain and being house bound — not the ideal weather for 3 1/2 year old twins and a Greyhound! But if that’s my biggest issue I am doing alright ;-)  


I bought a gorgeous 2.1kg roast beef the other day and decided to make something quick and fuss free to slow cook it in … I have to say … it was AMAZING! It was tender and simply fell apart and it was oh so tasty! I couldn’t wait to share this recipe with you. This meal fed us all for dinner (2 adults and 4 kids) with a heap leftover, so it was a really affordable meal also. I hope you love it as much as we did! (I will apologise now for the crappy photo as it was only taken on my phone!) 


slow cooked roast beef


 


Slow Cooked in the oven Oregano Beef


1 piece of Roast Beef (approx. 2kg)


1 cup fresh orange juice


2 heaped tblspns dried oregano leaves


1 tspn herbamare (or salt)


Preheat oven to 160c.


Place the beef in the centre of a large baking dish.


Pour the orange juice over the beef and roll it around in the juice quite a few times.


Sprinkle half of the oregano and salt over the top of the beef and massage it in well.


Cover the entire dish with foil and cook for 2 hours.


Carefully remove dish from the oven and turn the beef. Sprinkle the top with the remaining oregano and salt.


Cover again tightly with the foil and cook for a further 2 hours.


Remove beef from oven and sit (on a plate) and cover with foil for 5 minutes before cutting.


To make gravy out of the pan juices: Pour all the pan juices into a small saucepan. Add approx. 4 tblspns rice flour (or flour of choice) and whisk until it thickens. I didn’t need to add any other flavour to this gravy as it was tasty enough as it was.


Serve with vegetables and enjoy!


Serves approx. 8


Wishing you a lovely day and rest of the week … chat again soon!


Take Care of You, 


Collette x 


CUT OUT THE CRAP Instagram



 


 

 


 


 



Slow Cooked in the Oven Oregano Beef

Sunday, 24 August 2014

4MyEarth Food Pocket - Retro Circles Blue

Food Pocket – Retro Circles Blue

 

Easy for both children and adults to open and close, not like some plastic containers that can be very hard for little fingers to open.Large Velcro strips so you can adjust to fit a small sandwich right up to a large sandwich, roll or wrap.

Size 18cm x 18cm – size is a rough guide and may vary slightly either side of this measurement.


· Easy for both children and adults to open and close.

· Wraps/pockets can be put in freezer.

· Wraps act as a clean place mat to eat your food off.

· Lightweight, yet extremely strong.

· Stores flat for easy and simple storage.

· Label has space for you to write name on.

· Hand, machine or dishwasher safe.

Ethically made in India



4MyEarth Food Pocket - Retro Circles Blue

4MyEarth Food Pocket - Purple Dandelion

Food Pocket – Purple Dandelion

 

Easy for both children and adults to open and close, not like some plastic containers that can be very hard for little fingers to open.Large Velcro strips so you can adjust to fit a small sandwich right up to a large sandwich, roll or wrap.

Size 18cm x 18cm – size is a rough guide and may vary slightly either side of this measurement.


· Easy for both children and adults to open and close.

· Wraps/pockets can be put in freezer.

· Wraps act as a clean place mat to eat your food off.

· Lightweight, yet extremely strong.

· Stores flat for easy and simple storage.

· Label has space for you to write name on.

· Hand, machine or dishwasher safe.

Ethically made in India



4MyEarth Food Pocket - Purple Dandelion

Thursday, 21 August 2014

Date and Brazil Nut Loaf

Good Afternoon friends! Happy Friday! How has you week been? Great I hope! 


I have had a lovely and semi quiet week after a big weekend last weekend. My big girls (Miss 12 and Miss 10) and I drove to Figtree (near Wollongong) for the weekend for a Physie comp. I was a lot less emotional this weekend and thoroughly enjoyed the weekend away and spending some gorgeous quality time with my big girls. I love watching them do their thing on the Physie floor and they were thrilled to be presented with places again, 3rd for Miss 12 and 2nd for Miss 10. The excited reaction from Miss 10 when they called our her number and her little happy dance was the highlight of the weekend! Hubby had a fun time at home with the twins (Master and Miss 3 1/2) and they got to spend quality time together also. I was told by Miss 3 1/2 that they had a party! Turns out that Popcorn and a Movie with Daddy is a Party! Bless! 


I have a beautiful recipe to share with you today that I first made a few weeks back … after a couple of ‘tweaks’ to get it right, I am so pleased to share it with you now. This loaf would be perfect for an afternoon or morning tea or if you wanted to be a little naughty you could serve it with bananas and custard or strawberries and ice-cream for a dessert! I hope you love it as much as we do!


Date and Brazil Nut Loaf


Date and Brazil Nut Loaf


½ cup brazil nuts (80g)


10 medjool dates – seeds removed (160g)


2 eggs


1 cup brown rice flour (180g)


2 heaped tblspns rice malt syrup (60g)


½ whole orange – peel removed (55g)


¼ cup macadamia oil (40g)


½ tspn cinnamon


½ tspn nutmeg


½ cup roughly chopped walnuts – optional


Preheat oven to 180c and line a loaf tin with baking paper and set aside.


(my loaf tin is approx. 12cm x 22cm x 6cm)


Place the brazil nuts into a food processor and blitz on high until crumbs form (approx. 30 seconds)


TMX: Speed 8 / 5 seconds.


Add the dates to the brazil nuts and blitz again on high until combined (another 30 seconds)


TMX: Speed 8 / 5 seconds.


Add all the remaining ingredients (except for the walnuts) and blitz on medium – high until thoroughly combined (1-2 minutes). Scrape down the sides several times during this time.


TMX: Speed 6 / 20 seconds. Scrape down sides. Speed 6 / 10 seconds.


Pour mixture into the prepared tin and sprinkle with walnuts.


Bake in preheated oven for 40 minutes.


Allow to cool slightly before serving. Serve as is or spread with honey or butter.


Note: Rice Malt Syrup can be swapped for honey. Macadamia Oil can be swapped for oil of your choice.


I hope you all have a lovely weekend full of sunshine, love, laughter and great food! 


Take Care of You, 
Collette x 


CUT OUT THE CRAP Instagram



 


 

 


 



Date and Brazil Nut Loaf

Thursday, 14 August 2014

Almond and Ginger Scallops - from "Cut out the Crap with Style"

Good Afternoon friends! Happy Friday! I hope you have had a lovely week. 


We are all well here, I have had a busy week in the “Cut out the Crap” office and I am super excited that this week I sent off to print my next book … which will be the first in my mini cookbook series! YAY! I can not wait to share it with you all!


Have you tried any of the recipes from my books I have been posting? As promised I have posted 2 recipes from “Cut out the Crap” Cookbook, 2 from “Cut out the Crap for Kids” Cookbook and now here is my 2nd recipe from “Cut out the Crap with Style” … hopefully by posting these recipes it will give you a ‘taste’ (pardon the pun) of what kind of recipes are in my books, what kind of ingredients I use and I hope that you love what you see and taste.


This recipe I am posting today is so very tasty, easy to prepare and is sure to impress your guests or it is simple enough to make for you and your partner as a pre-dinner treat … I hope you love it as much as we do! 


Almond and Ginger Scallops


almond and ginger scallops


4 tblspns flaked almonds – toasted


4 tblspns finely shredded mint


2cm x 2cm ginger – grated


zest of ½ a lime


3 tblspns avocado oil


1 tblspn lime juice


½ tspn brown sugar


pinch salt


2 tblspns olive oil


12 scallops – roe off


pinch salt and pepper – extra


12 chinese soup spoons – to serve


Place all the ingredients expect for the olive oil, scallops and extra salt and pepper into a medium bowl. Mix thoroughly.


Put the chinese soup spoons onto a serving platter and place even amounts of almond and ginger mixture onto each spoon.


Add the olive oil to a medium fry pan and heat on medium – high. Add scallops and cook for 2 minutes either side, or until cooked.


Place one scallop onto each spoon on top of the almond mixture and season with extra salt and pepper.


Serve immediately.


makes 12


Wishing you a beautiful weekend, full of love, laughter and many happy memories!


Take Care of You,
Collette x


 CUT OUT THE CRAP Instagram



 


Sunday, 10 August 2014

Miss 10's behaviour issues journey

Good Afternoon friends! I hope this finds you all well!


Several times on Facebook I have touched on the health and behaviour issues we have gone through with our second daughter Miss 10, Teenie. After a big and emotional day yesterday I thought it was about time I shared it with you.


Teenie


Just over 2 years ago in June 2012 I got teary with my sister and Mum one day telling them that I was exhausted by Teenies behaviour. She was angry and overly emotional all the time and I knew it wasn’t a normal part of her being a kid. My sister asked me what advice I would give to others and I instantly said “I would tell them try 100% additive free”. So this is what I did. We ate mostly additive free but were not strict about it, so I culled my pantry and decided to get strict and see if I could see a change. I did, within 5 days … you can read the full story about going additive free here.


Whilst additive free worked beautifully for a while I soon realised that something else was not right. I went with my ‘mothers instincts’ and cut out gluten (which saw an improvement) and then dairy (which saw NO change) and then lastly refined sugar (which saw an improvement).


Still something was not right. I don’t know how to explain this properly. This was not an ‘age’ thing and something she just ‘had to grow out of’ and she wasn’t just being naughty. She was angry, irrational and had excessive major highs and major lows.  Something as simple as asking her to tie her shoe lace of a morning could cause her to explode with anger and attempt to tackle me to the ground. Within seconds this anger would turn to tears of “I am sorry, I just don’t know why I feel this way” and not long after that she would start giggling (almost as if she was ‘high’) as she felt better. As I say, not a normal childs reaction. I couldn’t talk to her anymore as I was so scared I would ‘set her off’ it was just horrible. The difficult thing was most people didn’t see this side of her and I kept it to myself mostly as I just felt lost and confused and felt like I was failing as a mum. My GP agreed that something major was going on and after several tests wanted to trial some medications with her. I refused. He wasn’t surprised and encouraged me to go with my mother instincts.


Now, I know what I did from here might not suit everyone and I am not saying that this is what anyone or everyone should do. I am simply sharing HER journey for those that are interested in hearing it.


I did some research on words my GP threw at me and decided I wanted to find someone who did testing of what was going on inside her, like a live blood analysis and a hair analysis to test things like toxicity and I wanted to find someone that would treat it through diet and natural supplements. I found a local man, Peter Donald, and made an appointment.


After getting these test results back I was presented with a full folder of test results, descriptions, levels and an approximate 12 month detox plan – including all costs – IF I wanted to go ahead with it.


The results showed similar results of “Mild Schitzophrenia” which is also what the GP said. She was deficient in multiple things like Iodine, Calcium, Magnesium, Potassium and several others. She was also in the 95th percentile of Toxic Metals like Aliminium, Barium, Titanium, Mercury and several others. These results were WAY too high for her little body. It seemed through her results that her body wasn’t absorbing any of the goodness in the food too – after having a full hot breakfast and morning tea before her live blood analysis it actually looked like she had been fasting for over 24 hours.


There was something about it all that sat well with me and I had to try this before medicating her, hubby agreed. We spoke to Teenie about what it would be like and she agreed too.


Because of all of my allergies and our current additive free diet, her diet was not changed all that much. She had to continue to be Gluten free as well as refinded sugar free and she had to minimise grains as much as she could. It was from here I started learning all about fermented food and bone broth. She had to have bone broth several times a day for many months. She hardly ever complained. Within 2 weeks we saw changes – in her eyes, her skin, her hair and NO meltdowns.


Twelve months later, almost $2,000 later, STRICT eating, cooking pretty much everything from scratch and a lot of extra time and effort into this detox she is ‘finished’. We will go back in a few months for re-testing I can’t wait to see the changes in the results although her behaviour speaks for itself with results. 


Teenie is now a different child. Don’t get me wrong, she is still a child – far from perfect and can be naughty and cheeky like every other 10 year old out there but the real her shines through now. She is fun loving, so very caring, sensitive (mostly in a good way) and the deepest thinker I have ever met. She is quirky and makes me laugh like no other person on this earth.


My eldest daughter, Miss 12, does Physical Culture and loves it. Teenie has never found a sport she loves. She tried Physie when she was just 5 but didn’t like it at all and turned her nose up at me every year when I asked her if she wanted to go back. This year I didn’t bother asking her and she asked me if she could try it again. Yesterday was her first competition for the year, for a mother with anxiety issues, I don’t handle these events as well as most other Mums. I just get so nervous and I know its silly. I don’t get nervous about their results as I know that is out of my control and I encourage them to always just do their best and make me and their loving teacher proud. I guess I get nervous for their ‘feelings’ and I am not even sure if I can express myself with that thought either. It is something that overwhelms me and isn’t the nicest feeling. 


Teenie went on the floor yesterday full of excited nerves and she looked so very pretty! She did everything she was meant to do and tried her absolute best. She concentrated and she looked like she was loving every moment. I held my breath the entire time, had a few teary moments watching her and my chest hurt badly with my anxiety. I did not expect her to get a place being so new at it but she was presented with 5th and was so proud of herself. Her grin said it all! What a bonus for her!


s 3


When she came off the floor, I took her outside (where no one else was) to take some photos of her and I picked her up to cuddle her and congratulate her. I was carrying her and walking away and she asked me “why are we walking away” … I replied “because I can’t stop crying, I am so proud of you” … and then …..  I LOST it … nope, not just a few tears but I mean hysterical breakdown Mumma crying … on my 10 year old daughters shoulder and meanwhile she is kissing me over and over again saying “it’s OK Mum” ….


S 1

I found this on my camera this morning ….


My tears were not about Physie. My tears were about HER and they were a long time coming. A kind friend pointed that out to me today. We have been on such a long journey with Teenie, so much heart ache and worry, confusion and people telling us we are doing the wrong thing, just let her be a kid and similar things. My tears were of happiness and joy and feeling so overwhelmingly in love with my daughter that I once couldn’t talk to.


s 2


I listened to my Mumma instincts and did what was right for my family and for Teenie and I will be forever grateful it worked. My fun loving and oh so crazy girl is back. 


Wishing you love …. thank you for allowing me to share my journey. 


Take Care of You, 
Collette x 


CUT OUT THE CRAP Instagram



 


Wednesday, 6 August 2014

Hummingbird Slice - from "Cut out the Crap for Kids" Cookbook

Good Afternoon friends! How are you all? Great I hope! We are all well here.


My  eldest daughter, Miss 12, is on her way home from her Year 6 Camp in Canberra where she has been for the last 3 nights. Having an absolute blast I am sure. Whilst I have missed her loads and it is the longest she has been away from me, my house didn’t seem any quieter, which I guess is the case when you have another 3 children at home! I have done the typical mothers worrying and have just kept hoping that she has kept layered up with clothes and kept warm – as Canberra these past few days have had their coldest days and nights in years! I can’t wait for hugs and to hear all about it! 


I am popping here today to share with you (as promised) a second recipe from my book “Cut out the Crap for Kids” … the first recipe from this book I shared with you a few weeks ago was “Chicken and Corn Soup” an absolute favourite for my family … today I am sharing with you another favourite “Hummingbird Slice” … as always, everything in my books are Gluten, Dairy and Preservative Free. I hope you enjoy it!


hummingbird slice


hummingbird slice


3 eggs AND 2 egg whites


1/4 cup agave nectar or maple syrup


1 tspn cinnamon


450g tin crushed pineapple (drain well and save 1/4 cup of juice)


1 cup rice flour


1/3 cup buckwheat flour


2/3 cup desiccated coconut


1 large ripe banana – mashed 


Preheat oven to 170c and line a lamington tray with baking paper.


Place 3 eggs, agave / maple syrup and cinnamon in a large bowl. Beat with electric beaters for 5 minutes.


Add pineapple, reserved juice, sifted flours, coconut and banana and beat well for a further 1 minute.


In a separate bowl whisk the 2 egg whites until stiff peaks form.


Gently fold egg whites into slice mixture.


Pour into prepared tray and bake in preheated oven for 25 minutes.


Cool in tin for 5 minutes then transfer onto a wire rack to cool at room temperature.


Cut into pieces when ready to serve.


Makes 20 pieces


As always, I would love to hear from you when you make my recipes. 


Wishing you a wonderful rest of the week and I look forward to chatting more with you soon. 


Take Care of You, 


Collette x 


CUT OUT THE CRAP Instagram



 


 


Hummingbird Slice - from "Cut out the Crap for Kids" Cookbook