Kitchen sink omelette waffle

I love to add whatever is in the fridge into my omelette, hence the kitchen omelette waffle sink title! A little bit of this, a little bit of that, cheese is a definite (unless I am on my whole 30 weeks). By then adding it to a waffle maker, well, it becomes a special fancy omelette waffle and it is then also super portable (good for packed lunches) and surprisingly more delicious!

You make this like you would any omelette, I serve mine with a kitchen sink salad, but that recipe another day……!

Eggs are natures perfect package, I like to eat them every day. Rich in macro and micronutrients, you get a great hit of nourishment. If you struggle to digest eggs, then I suggest supporting your digestive system by adding some herbs to this recipe and having a shot of apple cider vinegar in some water either before or after eating it. This omelette is a great brunch recipe and will get some good oohs and ahhs! I like it with some guacamole too!

Kitchen Sink Omelette Waffles
Serves 2
A fancy take on an omelette which not only looks cool, but also tastes delicious.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 10 eggs
  2. (whatever is in the fridge- here are some recommendations)
  3. Fresh (or dried herbs) especially oregano or thyme
  4. 1/2 small diced onion
  5. 3 rashers of bacon, cooked and chopped up
  6. 1/4 red pepper diced
  7. 1/4 cup sliced fresh spinach/kale
  8. 1/4 cup grated sharp mature cheddar
  9. Salt and pepper to season
  10. butter or ghee (optional)
Instructions
  1. Begin to heat waffle irons
  2. Crack the eggs into a bowl
  3. Add your flavours
  4. Season with salt and pepper and beat with a fork until combined.
  5. add a little butter/ghee, beat again.
  6. Pour a 1/4 mixture onto each waffle space.
  7. Close waffle maker and allow to cook for 15 mins.
  8. Repeat until mixture is finished.
  9. Serve with a salad or guacamole and salsa.
Loula Natural http://loulanatural.com/

Blender Flourless Brownies

Blender Flourless Brownies

Yep, you read right, make flourless brownies in your blender! So easy and quick! Throw all the ingredients and then pour the mix into your baking tray or molds like I do!

My kids love these and they also take them to school as their snack. I love them because they take literally minutes to make, there is minimal washing up, they have great nutrition in them and are sugar-free so continue to build their healthy relationship with food and real chocolate.

They are also great with a cup of tea for me!!

Blender Flourless Brownies
Yields 25
A simple, delicious and nutritious adjustment of a classic chocolate brownie recipe to make in the blender. Blitz, pour and bake. Sugarless too.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 3/4 cup raw cacao powder
  2. 1/4 tsp baking powder
  3. 1/4 tsp. Himalayan Pink salt
  4. 1 cup coconut oil (you could also use butter/ghee)
  5. 14 dates (more or less for you own sweet tooth)
  6. 1-2 tbsp. coconut sugar (optional)
  7. 3/4 cup cacao paste or 1/2 cup 70-80% chocolate bar/chips
  8. 4 eggs
  9. 3/4 cup water
  10. 1/2 cup collagen hydrolysate (optional)
  11. pinch of vanilla or tsp vanilla extraxct
  12. Chocolate chips for the top (optional)
Instructions
  1. Add all the ingredients
  2. Blend
  3. (yes it is that simple!)
  4. Pour into greased baking tray or moulds
  5. Bake for 20 mins at 180c (it may be longer if you are baking it in a baking tray)
  6. allow to cool. They may feel fragile but when they cool they will firm up
Notes
  1. These have a rich dark chocolate taste. My kids love them but if you are used to refined sugar brownies, these may taste bitter, adjust and reduce the amount of sugar each time you make them to change your palate. On the flip side if you are used to being sugar free, these may taste really sweet!
Adapted from Martha Stewart
Adapted from Martha Stewart
Loula Natural http://loulanatural.com/
If you want to know where I get my ingredients from, have a look at these items. I normally buy from iherb and these links will send you there (I get a bonus if you buy them too with this link). However, you can find the same brands in other shops too.

Raw Cacao

Coconut Oil

Ghee

Chocolate Chips

Cacao Paste

Dates

Coconut sugar

Collagen hydrolysate

Parsnip, Apple and Cashew Soup

I absolutely love the combination of parsnip and apple together. I make cashew milk every few days and absolutely love how creamy it is. The combination of the cashews in the soup really make this creamier and also pack it full of healthy fats and protein. I soak my cashews first before I add them to help remove irritating phytic acid and cashews can be soaked for at least 30 minutes.

I make this soup on a regular basis and have it for lunch or dinner. If you love soups have a look at my other soup recipe: Coconut and Ginger Chicken Soup and how I make my own homemade stock.

Parsnip, Apple, Cashew Soup
A deliciously warming and nutritious soup. Made with broth and cooked with ghee and cashews makes this dish a balanced meal for lunch or dinner.
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Ingredients
  1. 1 litre Bone Broth (I like to use Chicken)
  2. 3 Parsnips chopped into equal size pieces
  3. 1 Apple, chopped (preferably organic- I have a high powered blender so I don't need to peel it)
  4. 1 sweet potato, cubed
  5. 1/2 cup cashews (preferably soaked for 1 hour)
  6. 1 onion roughly chopped
  7. 4 cloves of garlic
  8. 1-2 tbsp. Ghee (you could also use olive or coconut oil)
  9. 1-2 tbsp. Collagen (optional- add extra nutrients)
  10. 1-2 tbsp. Nutritional Yeast (optional- just adds flavour)
  11. sea salt and pepper to season
Instructions
  1. Add oil to a saucepan and saute onions with garlic. Add parsnips and sweet potato. When a little softer, add apple, drained cashews, collagen and nutritional yeast.
  2. Season with salt and pepper and add broth.
  3. Bring to boil and allow to simmer for 10-15 mins or until parsnips and potatos are soft and cooked through.
  4. Add to blender gradually and blend till smooth.
  5. Taste and add extra salt or pepper as needed.
  6. Serve with a dollup of ghee and sesame seeds.
Notes
  1. This recipe freezes well too
Loula Natural http://loulanatural.com/

Grain-Free Pizza

 

Grain Free Pizza Base

I have played with several grain free pizza bases over the years. We have been using this recipe for a year now and I am ready to share it with you all.

In my experience grain free bases are a faff to make and never taste like pizza most of the time! Traditional pizza base is very simple; flour (gluten and grain rich!), olive oil, yeast, water, sugar and salt. To recreate this without gluten and adding nutrients (which I always have to do!) is a tough thing.

Grain Free Pizza Loula Natural fb

I have really enjoyed my cauliflower crust however it was not nice cold and that is a must for lunchboxes! So I have been searching and playing for the right combination. I tried simply replacing the flour with a gluten free mix, but my need for nutrients was not being met! Then I decided that I actually wanted it grain free for the kids and my digestive needs. Thats when I turned to tapioca flour (see here for a great one to buy). Learning to use tapioca flour is an experience!!

The best starting point I found was in this book, Paleo Eats by Kelley Bejelly; (its a really great book)

paleo-eats-cover

I then went about filling it with nutrition, namely making sure it contained the amount of protein in it necessary to nourish and fill up my kids. Here is the result;

Grain Free, Nutrient Rich, Pizza Base
Serves 5
A delicious grain free crust which is great for kids and works well for leftovers in their lunchboxes
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 cup of water
  2. 2/3 cup of olive oil (I have also used coconut oil)
  3. 1tsp of dried herbs (I like an italian mix- you can use what you like or sun-dried tomato flakes)
  4. 2 tsp garlic or dried onion powder
  5. 2 tsp salt
  6. 3 cups of tapioca flour
  7. 1tbsp collagen hydrolysate (gelatin)
  8. 2 beaten eggs
  9. 1tsp nutritional yeast (optional)
  10. 3tbsp coconut flour
  11. 2 tbsp almond flour (optional)
  12. dash of kefir (water or milk) (optional, you can also add a dash of apple cider vinegar)
Instructions
  1. Add the water, oil, herbs and garlic powder to a saucepan and bring to the boil.
  2. Add the tapioca flour and it will instantly become a sticky mess (I mean dough)
  3. Ensure it is all mixed in and allow to cool for 10-15 mins
  4. Heat your oven to 200 centigrade.
  5. Add in remaining ingredients until it is a dough that can be kneaded. You may need to adjust the dry ingredients. Coconut flour expands so be careful if you add more. The gelatin helps to make it more doughy.
  6. I roll the dough out in between two pieces of baking paper. It is then easier to get really thin and then move to a baking sheet or pizza stone.
  7. Roll your dough out to a couple of mm. It is a nice thin and crispy pizza, any thicker and it is a bit too chewy.
  8. I have frozen the bases at this point
  9. Put pizza in the oven to 20-30 mins to pre cook (longer if you have cooked from frozen)
  10. Add toppings. I add passata, and whatever I fancy (the kids eat ham, pineapple and olives!) we like bacon, artichokes, olives and peppers!
  11. Add cheese if you like and put back in the oven for another 10-15 mins.
  12. Enjoy
Notes
  1. The gelatin, almond flour and eggs add a good nutrient content to the pizza base so it is not so starch heavy. The oil adds a good fat content. We always serve with a nice crisp and colourful salad and it is very filling.
Adapted from Paleo Eats, Kelley Bejelly
Loula Natural http://loulanatural.com/
Grain Free Pizza Loula Natural pin 

Homemade Char Sui (Chinese Barbecue Pork)

Untitled design Char Sui Loula Natural fi

Barbecue Pork Loula Natural FBChar sui (Chinese Barbecue Pork) is one of my all time comfort foods. Growing up in Hong Kong, Char Sui is the lynch pin for so many meals. Served with rice and veggies, in noodles, in buns and just by itself as a snack, its salty sweet bbq flavour is completely addictive. However of course so are all the nasty additives, colourings and msg you can find in it nowadays- not in a good way of course.

When I first stumbled across this recipe I was not convinced it was going to taste as good. But oh boy is it on the money! Simply marinade and roast. We serve with chinese greens stir fried with garlic or we make coconut rice (or try cauli mash/parsnip rice)

Marinating Pork Loula Natural

Homemade Char Sui (Barbecue Pork)
A clean ingredient recipe for a classic favourite. Authentic takeaway/restaurant flavour with great ingredients.
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Ingredients
  1. 800g Pork Belly (I buy organic pasture raised)
  2. 50mls Tamari/Coconut aminos
  3. 2 tbsp Honey
  4. 1 inch of Ginger finely sliced
  5. 3-4 Garlic cloves mashed
  6. 1/2 tbsp Chinese 5 Spice
  7. 1 tbsp Chinese Rice wine
  8. 1tbs Coconut oil
Instructions
  1. Marinade the meat for at least 6-8 hours with all of the ingredients. Best left over night. I have made it by marinading for an hour too!
  2. Heat your oven and roast the belly (skin side up)for at least an hour-1.5 hours. Checking on it. Add a little water to the roasting pan during cooking time to keep it moist and to make the 'gravy'
  3. Serve with chinese greens/broccoli stir fried with garlic and coconut rice
Adapted from Rick Stein FAR EASTERN ODYSSEY
Adapted from Rick Stein FAR EASTERN ODYSSEY
Loula Natural http://loulanatural.com/
Barbecue Pork Loula Natural pin

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